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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Fire-Roasted Tomato and Beef Ragu Recipe

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This recipe for Fire-Roasted Tomato and Beef Ragu is from The Race Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1Tablespoon extra-virgin olive oil
1 1/4 lb 85/15 lean ground beef
1 medium sweet onion, finely chopped (about 3/4 cup)
3 large garlic cloves, finely chopped (about 3 Tablespoons)
1 1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1 (14.5 oz.) can fire-roasted crushed tomatoes
1 (14.5 oz.) can fire-roasted diced tomatoes
1 (8 oz.) can tomato sauce
1 cup chicken or vegetable broth
1 Tablespoon granulated sugar
1 Tablespoon Italian Seasoning
1/4 teaspoon crushed red pepper
1 lb. pasta of choice, cooked according to package directions for serving
Grated Parmesan cheese
Fresh basil leaves, chopped

Directions:
Directions:
Heat olive oil in a large nonstick skillet over medium-high heat. Add beef, onions, garlic, 1 teaspoon of the salt and pepper. Cook stirring occasionally to break up beef until browned, about 5 minutes. Drain beef mixture and return to skillet.

Stir in crushed and diced tomatoes, tomato sauce, broth, sugar, Italian Seasoning,
red pepper and remaining 1/2 teaspoon of salt.

Bring sauce to a simmer over medium high. Reduce heat to medium and cook stirring occasionally until thickened, 20-30 minutes. Serve with hot cooked pasta. Top with Parmesan cheese and basil.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This is a great quick spaghetti sauce!

 

 

 

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