Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely grated
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, smashed and minced
  • 1.5 lbs Ground Beef (80/20 lean-to-fat ratio)
  • 2 tbsp Tomato Paste
  • 0.5 cup Dry Red Wine
  • 56 oz Crushed Tomatoes (2 cans, 28 oz each)
  • 1 cup Beef Bone Broth
  • 1 tsp Dried Oregano
  • 0.5 tsp Red Pepper Flakes
  • 0.25 cup Fresh Basil, torn
  • 2 tbsp Unsalted Butter
  • Kosher Salt to taste
  • Coarse Black Pepper to taste

Instructions:

  1. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
  2. Add the ground beef. Cook 8 minutes until deeply browned and crispy on the edges.
  3. Add diced onion, grated carrots, and diced celery. Cook 6 minutes until softened and fragrant.
  4. Stir in 4 minced cloves garlic, 1 tsp dried oregano, and 0.5 tsp red pepper flakes. Cook 1 minute until you smell the garlic.
  5. Add 2 tbsp Tomato Paste. Stir 2 minutes until it turns a dark rust color.
  6. Pour in 0.5 cup Dry Red Wine. Scrape the bottom 2 minutes until the liquid is mostly evaporated.
  7. Add 56 oz crushed tomatoes and 1 cup beef bone broth. Bring to a boil, then reduce heat.
  8. Simmer uncovered for 45 minutes until thick and no longer watery.
  9. Turn off the heat. Stir in 2 tbsp Unsalted Butter and 0.25 cup torn fresh basil until the sauce is glossy.
  10. Add Kosher Salt and Coarse Black Pepper to taste.