Fire-Roasted Tomato-and-Beef Ragù

Ingredients

• 1 tbsp extra-virgin olive oil
• 1.25 lb 85/15 lean ground beef
• 1 sweet onion (medium, finely chopped (about 3/4 cup))
• 3 garlic cloves (large, finely chopped (about 3 Tbsp.))
• 1.5 tsp kosher salt (divided)
• 0.5 tsp black pepper
• 14.5 oz fire-roasted crushed tomatoes (1 can)
• 14.5 oz fire-roasted diced tomatoes (1 can)
• 8 oz tomato sauce (1 can)
• 1 cup chicken or vegetable broth
• 1 tbsp granulated sugar
• 1 tbsp dried Italian seasoning
• 0.25 tsp crushed red pepper
• 1 lb pasta of choice (cooked according to pkg. directions, for serving)
• Grated Parmesan cheese (optional, for serving)
• Fresh basil leaves (optional, for serving)

Steps

1. 1

   Heat 1 tablespoon extra-virgin olive oil in a large nonstick skillet over medium-high heat.

2. 2

   Add 1.25 pounds ground beef, chopped sweet onion, chopped garlic, 1 teaspoon of the kosher salt, and 1/2 teaspoon black pepper to the skillet.

3. 3

   Cook the mixture, stirring occasionally and breaking up the beef into small pieces, until the meat is browned, about 5 minutes.

4. 4

   Drain the beef mixture to remove excess fat, then return the mixture to the skillet.

5. 5

   Stir in the fire-roasted crushed tomatoes, fire-roasted diced tomatoes, tomato sauce, chicken or vegetable broth, 1 tablespoon granulated sugar, 1 tablespoon dried Italian seasoning, 1/4 teaspoon crushed red pepper, and the remaining 1/2 teaspoon salt.

6. 6

   Bring the sauce to a simmer over medium-high heat, then reduce the heat to medium.

7. 7

   Cook, stirring occasionally, until the sauce has thickened, about 20 to 30 minutes.

8. 8

   Serve the hot ragù over cooked pasta of your choice. Top with grated Parmesan cheese and fresh basil leaves, if desired.

Notes

FREEZING INSTRUCTIONS: Let cooked sauce cool to room temperature for one hour. Place in an airtight, freezer-safe container or fill a ziplock plastic freezer bag three-fourths full, pushing out any air. Freeze for at least four hours or up to six months. REHEATING INSTRUCTIONS: Thaw overnight in the refrigerator or at room temperature for about one hour. Place sauce in a Dutch oven or saucepan and heat over medium, stirring often, until hot (about 15 minutes).

Nutrition per serving

• main
• dinner
• beef
• pasta sauce
• ragu
• freezer-friendly
• make-ahead
• family-friendly