Empty My Fridge
Tomato Ragu / Meat Sauce | Chef Jean-Pierre
Ingredients
- Extra virgin olive oil2 tbsp
- Ground beef1 ½ lb
- Onion1 ½ cups
- Celery½ cups
- Carrot½ cups
- Mushroom½ lb
- Garlic2 tbsp
- Thyme1 tbsp
- Cans2
- Tomato1 ½ cups
- Salt
- Black pepper
- Parsley¼ cups
Instructions
- In a Dutch oven, heat a little olive oil and sauté the onion until lightly caramelized. Add the carrots and celery and cook for a few minutes.
- In a frying pan with a couple of spoons of olive oil over high heat, brown the meat until deep golden, breaking it up constantly into small, even crumbles.
- Remove the meat and drain off any extra fat.
- Back in the Dutch oven, add the mushrooms and cook them for about 5 minutes, until their water has evaporated.
- Add the garlic and thyme once fragrant, then add the chopped tomatoes and tomato puree.
- Add the cooked meat and season with salt and pepper. Simmer gently for 45 minutes.
- Stir in the parsley just before serving.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionTomatoCarrotMushroomCeleryGround beef
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