Under 30 minutes makes this yummy spaghetti sauce that will question why you ever buy jarred sauce again. So easy and so good!
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
4tbs olive oil
1celery stem, chopped
1lb ground beef
1/2cup white wine optional
1can San Marzano Tomatoes 20 oz can
1/2cup Parmessan-Reggiano shaved
Start a pot of water and bring to a boil. Meanwhile, sauté onions, carrots and celery in a large skillet with olive oil. Once the vegetables begin to soften, add the ground beef and cook until well browned.
Incorporate tomatoes, being sure to mix them well into the sauce mixture. Add water and continue to combine. Mash the tomatoes with the back of a spoon to bring everything to relatively uniform size. Season with salt and pepper, to taste. Then bring to simmer, stirring occasionally.
Add pasta to boiling water and cook according to package directions. Drain pasta, toss with sauce and top with cheese.
Optional: once the meat has browned, you can deglaze the pan by adding the white wine and letting it reduce all the way.
Recipes like this do better the longer the simmer. Keep it low and slow.