Ingredients:

  • 1 large yellow onion, finely grated
  • 2 medium carrots, finely grated
  • 2 celery stalks, minced or finely grated
  • 3 cloves garlic, smashed and minced
  • 1 lb lean ground beef (90/10)
  • 14 oz crushed tomatoes or tomato purée
  • 2 tbsp double concentrated tomato paste
  • 1 cup low-sodium beef broth
  • 1 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 12 oz dried spaghetti
  • 1 tsp olive oil
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp grated Parmesan cheese
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Place a large skillet over medium-high heat with one teaspoon of olive oil. Add the grated onion, carrots, and celery. Sauté for 5–7 minutes until the moisture evaporates and the vegetables form a thick, savory paste.
  2. Push the vegetable mixture to the edges of the pan. Add the ground beef to the center and increase heat to high. Sear undisturbed for 3 minutes to develop a crust, then break apart with a wooden spoon.
  3. Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly until the paste darkens to a deep rust color.
  4. Pour in the crushed tomatoes, beef broth, balsamic vinegar, and dried oregano. Reduce heat to low and simmer uncovered for 15 minutes to thicken.
  5. While the sauce simmers, boil the spaghetti in a large pot of salted water according to package instructions. Drain well.
  6. Toss the pasta with the bolognese sauce. Garnish with fresh parsley and grated Parmesan cheese before serving.