Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 1 lb lean ground beef
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1/2 cup beef stock with vinegar
  • 1 tbsp dried Italian seasoning
  • 1 tsp granulated sugar

Instructions:

  1. Heat 2 tbsp extra virgin olive oil in a large skillet or Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery; sauté for 5 to 7 minutes, stirring occasionally, until vegetables are softened and onions are translucent.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Increase heat to medium-high and add the lean ground beef, breaking it into small pieces with a spoon.
  5. Cook and stir for 5 to 7 minutes until beef is completely browned with no pink remaining and reaches an internal temperature of 160°F/71°C.
  6. Season the beef with 1 tsp salt and 1/2 tsp black pepper.
  7. Stir in 2 tbsp tomato paste and 1 tbsp dried Italian seasoning, cooking for 2 minutes to toast the paste.
  8. Pour in 1/2 cup beef stock with vinegar, scraping the bottom of the pan to release browned bits.
  9. Stir in 28 oz crushed tomatoes and 1 tsp granulated sugar.
  10. Reduce heat to low and simmer for 10 to 15 minutes until the sauce reaches a thick, velvety consistency.