Quick Beef Ragu

Ingredients

• 1 pound Ground Beef (90% lean or leaner)
• 1 tablespoon extra-virgin olive oil
• 1/2 onion, chopped (yellow, red, or white all work fine)
• 1 carrot, diced
• 1 celery stalk, diced
• 1/2 to 1 teaspoon kosher salt and freshly ground pepper
• 1 heaping tablespoons tomato paste
• 1 teaspoon fresh thyme leaves, minced or 1/2 teaspoon dried
• 1/2 cup red wine (such as Chianti)
• 1 can (28 ounces) whole peeled tomatoes
• Cooked penne, polenta, spaghetti squash or orzo (optional)
  

Cooking

1. In a large skillet over medium heat, warm the olive oil until it shimmers. Add onion, carrot, celery, and sauté. Cook until the vegetables soften, about 3 minutes.
2. Add Ground Beef and cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Sprinkle meat generously with about 1/2 teaspoon Kosher salt and fresh ground pepper. Add tomato paste, thyme and red wine and stir to combine. Simmer until the wine reduces, keeping the heat at medium or medium-low.
3. Add the whole tomatoes and cut them up with kitchen scissors or break them up with the back of a spoon. Stir sauce to combine and let simmer on low, covered, for 30 minutes. Watch the sauce and if it starts to brown around the edges of the pan or looks dry, add 1/4 cup water and stir, then cook uncovered until water reduces.
4. Taste the sauce for salt and adjust if necessary. Serve over penne, polenta, spaghetti squash or orzo, as desired.

Nutrition

Nutrition information per serving, 1 serving: 415 Calories; 23.0 g Total Fat (8.5 g Saturated Fat; 1.0 g Polyunsaturated Fat; 10.5 g Monounsaturated Fat); 125.0 mg Cholesterol; 390.0 mg Sodium; 7.0 g Total Carbohydrate; 1.5 g Dietary Fiber; 2.9 g Total Sugars; 0.0 g Added Sugars; 32.0 g Protein; 47.0 mg Calcium; 3.2 mg Iron; 542.0 mg Potassium; 0.2 mcg Vitamin D; 0.3 mg Riboflavin; 8.8 mg Niacin; 0.4 mg Vitamin B6; 2.3 mcg Vitamin B12; 227.0 mg Phosphorus; 7.4 mg Zinc; 29.7 mcg Selenium; 128.5 mg Choline