Description
A hearty and versatile Italian-style beef ragu made quickly with ground beef and crushed tomatoes—perfect for pasta, freezer-friendly, and customizable.
Ingredients
Units
Scale
- 1 Tbsp cooking oil (olive, grapeseed, or avocado)
- 1 1/2 lb ground beef (93 % lean)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cloves garlic, chopped
- 1 Tbsp dried basil
- 2 tsp dried oregano
- 1/2 cup water
- 1 (28‑oz) can crushed tomatoes
- 1 tsp sugar
Instructions
- Heat oil in a large heavy-bottomed skillet or Dutch oven over medium heat.
- When oil is hot, add beef, salt, and pepper; cook, breaking apart, until browned (8–12 min).
- Add garlic, basil, oregano, water, and crushed tomatoes; stir well.
- Bring to a simmer, then reduce heat to low. Cover and cook gently for 30 min, stirring occasionally.
- Stir in sugar, adjust seasoning, and serve over pasta or store for later.
Notes
- This sauce freezes well—cool completely before storing up to 6 months.
- Customize with extra veggies, fresh herbs, or spice.
- You can also cook it in an Instant Pot or slow cooker following similar steps.
Nutrition
- Serving Size: 1/4 recipe (approx. 1½ cups)
