Ingredients
- 1 large yellow onion, diced
- 2–3 small carrots, diced
- 2 celery stalks, diced
- 2 tablespoons extra-virgin olive oil
- 14 ounces minced beef
- ¾ cup red wine (or white wine if preferred)
- 2 cups tomato passata or crushed tomatoes
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
Instructions
- Dice the onion, carrots, and celery into small, even pieces.
- Heat the olive oil in a large saucepan or Dutch oven over medium heat.
- Add the diced vegetables and sauté until soft and fragrant, about 5–7 minutes.
- Add the minced beef and cook until browned, breaking it apart with a spoon.
- Pour in the wine and simmer until it mostly evaporates, about 3–5 minutes.
- Stir in the tomato passata, salt, and black pepper.
- Reduce the heat to low and let the sauce simmer gently for 45–60 minutes, stirring occasionally until thick and well combined.
- Taste and adjust seasoning before serving.
Notes
- Add a splash of cream at the end for a smoother finish.
- Use ground turkey or chicken for a lighter version.
- Incorporate chopped mushrooms for earthy flavor.
- Finish with fresh herbs like basil or parsley for brightness.
- Can be made ahead and stored in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
