How to Make RAGU SAUCE - Day 16,994

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Ragu Sauce

2 Pounds Ground Beef, lean

2.5 Cups Onions, Diced

1 Cup Carrots, diced fine

2 Tablespoons Garlic, Minced

1.5 Pounds Mushrooms, sliced or dice

6 Pound 9 Ounce (2.98kg) Can Tomatoes, crushed

12 Ounces (340g) Tomato Paste

1-2 Cups Wine, red, optional

1 Tablespoon Basil, dry

3 Tablespoons Oregano, dry

1 Teaspoon Rosemary, dry

3 Tablespoons Parsley, dry

1 Teaspoon Cayenne or Red Chili Flakes, Optional

2 Teaspoons Black Pepper, ground

Salt to taste

Brown ground beef in a large pot.  When browned remove meat and all but 2 tablespoons of the fat.  Sauté onions and carrots until lightly browned and translucent.  Add garlic and tomato paste, sautéing until sauce has browned just slightly.  Add mushrooms and cook 5 minutes.  Add wine, herbs and spices and tomato sauce. Stir well and allow to simmer over low heat for 1 hour.  Taste and adjust salt if needed.  Enjoy!  This is a large amount of sauce. 10-12 servings. 

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