Author Notes
A family dinner that always goes down a treat. For the sauce, Mark borrowed Giorgio Locatelli's recipe for beef ragu. We usually pair this dish with spaghetti squash.
—Fam to Table
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Ingredients
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2 pounds
quality ground beef
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1
onion (chopped)
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1
large carrot (grated)
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2
stalks of celery (chopped)
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2-3
cloves of garlic (crushed)
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1/2
bottle of cooking wine (red)
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1
can crushed peeled tomatoes
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olive oil
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salt
Directions
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Start by sauteing the onion, carrot, celery and garlic in some olive oil until the vegetables are soft and translucent.
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Add the ground beef and cook over a medium heat until the beef is browned. At this point add the wine.
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Cook until all the liquid from the wine is gone and the alcohol aroma has disappeared. Now add the tomatoes and a cup of water. Allow this to cook down until the sauce reaches a thick consistency.
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Season to taste. Serve up over pasta or spaghetti squash.
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