Simple Ragù

• •
  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1 Carrots(61g)
• •
  2 Celery(80g)
• •
  0.8 cup Yellow Onion
• •
  3 Garlic(9g)
• •
  1.5 lbs 80/20 Ground Beef
• •
  28 oz Tomato, Canned, Crushed
• •
  0.5 tsp ½ teaspoon sea salt
• •
  0.3 tsp ¼ teaspoon freshly cracked black pepper
• •
  1 tbsp Italian seasoning
• •
  0.3 tsp Nutmeg, Ground
• •
  1 tsp 1 teaspoon granulated sugar
• •
  0.5 cup Low Sodium Chicken Broth
• •
  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Heat the olive oil in a large skillet over medium heat. Add the carrots, celery, and onion, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
2. 2Add the ground beef to the skillet over medium-high heat, breaking it up with a wooden spoon as it cooks, until no longer pink and deeply browned, 6–8 minutes.
3. 3Stir in the crushed tomatoes, sea salt, black pepper, Italian seasoning, nutmeg, sugar, and chicken broth. Bring to a boil over high heat, then reduce to low and simmer, stirring occasionally, until thickened and flavors deepen, about 30 minutes.
4. 4Check doneness by tilting the skillet—the ragù should coat the back of a spoon and leave a trail when drawn through it.
5. 5Remove from heat and stir in the grated Parmesan until fully combined.
6. 6Divide the ragù evenly into 6 airtight containers while hot. Cool to room temperature, then cover and refrigerate or freeze.
7. 7When ready to serve, reheat a portion in a small saucepan over medium heat, stirring occasionally, until warmed through, about 4–5 minutes.