Ingredients
- Tablespoon sextra virgin olive oil
- 1/2 onion, roughly chopped
- clove sgarlic
- large carrot, peeled then roughly chopped
- ribcelery, roughly chopped
- oz slice d mushrooms
- salt and pepper
- lb ground beef, I like 85/15
- oz high quality marinara sauce
- 1/2 cup chicken broth
- 1/4 cup chopped fresh basil
- lb spaghetti
Instructions
- Add onions and garlic to the bowl of a food processor then pulse until minced, or mince by hand. Heat oil in a large skillet with high sides over medium heat then add onions and garlic and saute until softened, 5 minutes.
- Meanwhile, add carrot, celery, and mushrooms to the bowl of the food processor then pulse until minced, or mince vegetables by hand. Add to skillet then turn heat up to medium high. Season with salt and pepper then saute until vegetables are tender, 5 minutes.
- Add ground beef to skillet, season with salt and pepper, then saute until no longer pink, breaking it up as it cooks. Add marinara sauce and chicken broth then stir to combine, turn the heat down to medium, and then place a lid partially on top and simmer for 10 minutes, stirring occasionally. Stir in fresh basil then taste and add salt and pepper if necessary.
- Meanwhile, bring a large pot of salted water to a boil then drop in spaghetti. Cook until al dente then serve tossed with ragu.
