Simple Ragù

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  Olive oil(30g)

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

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  Carrots
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  Celery
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  Yellow Onion(180g)
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  Garlic
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  80/20 Ground Beef(680g)
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  Tomato, Canned, Crushed(794g)
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  ½ teaspoon sea salt
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  ¼ teaspoon freshly cracked black pepper
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  Italian seasoning(15g)
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  Nutmeg, Ground(1g)
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  1 teaspoon granulated sugar
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  Low Sodium Chicken Broth(120g)
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  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 browned, 6–8 minutes.
3. 3Stir in the crushed tomatoes, Italian seasoning, nutmeg, 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.
5. 5Remove from heat and stir in the grated Parmesan until combined.
6. 6Divide the ragù evenly into 6 airtight containers while hot. Cool to room temperature, then 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. Serve over your choice of pasta, polenta, or vegetables.