Imported from the web

Fire-Roasted Tomato-and-Beef Ragù

Name: Fire-Roasted Tomato-and-Beef Ragù
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
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 cloves Garlic (Large cloves, finely chopped; about 3 tablespoons); 1.5 tsp Kosher salt (Divided); 0.5 tsp Black pepper; 1 can Fire-roasted crushed tomatoes; 1 can Fire-roasted diced tomatoes; 1 can Tomato sauce; 1 cup Chicken or vegetable broth (Use chicken broth 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 package directions, for serving); Grated Parmesan cheese (Optional, for topping; amount to taste); Fresh basil leaves (Optional, for topping; amount to taste)

Recipe by southernliving.com

Imported by Steve Price on SeeMeCook

A hearty pasta sauce made with browned ground beef, fire-roasted tomatoes, garlic, Italian seasoning, and a touch of sugar. The cooked sauce can be frozen for convenient weeknight meals.

6 servings40 minItalian

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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 cloves Garlic (Large cloves, finely chopped; about 3 tablespoons)
1.5 tsp Kosher salt (Divided)
0.5 tsp Black pepper
1 can Fire-roasted crushed tomatoes
1 can Fire-roasted diced tomatoes
1 can Tomato sauce
1 cup Chicken or vegetable broth (Use chicken broth 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 package directions, for serving)
Grated Parmesan cheese (Optional, for topping; amount to taste)
Fresh basil leaves (Optional, for topping; amount to taste)

Steps

1
Heat the olive oil in a large nonstick skillet over medium-high heat.
2
Add the ground beef, chopped sweet onion, chopped garlic, 1 teaspoon of the kosher salt, and the black pepper. Cook, stirring occasionally and breaking up the beef, until the beef is browned, about 5 minutes.
3
Drain the beef mixture, then return it to the skillet.
4
Stir in the crushed tomatoes, diced tomatoes, tomato sauce, broth, sugar, Italian seasoning, crushed red pepper, and the remaining 1/2 teaspoon kosher salt.
5
Bring the sauce to a simmer over medium-high heat, then reduce the heat to medium.
6
Cook, stirring occasionally, until the sauce has thickened, 20 to 30 minutes.
7
Serve the hot ragù with cooked pasta. Top with grated Parmesan cheese and fresh basil leaves, if desired.
8
To freeze the cooked sauce, let it cool to room temperature for 1 hour. Transfer it to an airtight, freezer-safe container, or fill a zip-top freezer bag three-fourths full and seal it while pressing out the air. Freeze until solid, for at least 4 hours or up to 6 months.
9
To reheat, thaw the frozen sauce overnight in the refrigerator or at room temperature for about 1 hour. Transfer it to a Dutch oven or saucepan and heat over medium heat, stirring often, until hot, about 15 minutes. Serve with pasta as directed.

Notes

The source lists an active time and total time of 40 minutes. Freezing and reheating instructions apply to the sauce, not the pasta. Parmesan and basil are optional.