This meat-based sauce is very versatile: you can serve over pasta or rice, use it to make lasagna, or simply eat with some tortilla chips, as a sort of dipping sauce. As usual with many of my recipes, the measurements and quantities are not precise, which gives you room to create your own version of a tasty ragu!
2 or 3 tablespoons olive oil
1 onion, grated or chopped finely
2 sticks of celery, chopped finely
2 or 3 cloves of garlic, chopped finely
Ground beef, about 500 grams (1/2 kilo)
2 large cans of whole tomatoes
1 small can of tomato paste
1/2 a carrot
3 or 4 bay leaves
Salt and ground pepper
In a large pot heat the olive oil over medium heat, then add the garlic, onion and celery and cook for a few minutes until the onion is translucent. (around 5 minutes or so). Add the ground beef previous seasoned with salt and ground pepper, making sure to press it against the pot as it cooks to prevent ir from forming large lumps. Once the beef is cooked, add the canned tomatoes and the tomato paste, stirring well to incorporate all the ingredients and coat the beef well. Add the 1/2 carrot and the bay leaves. Lower the heat to a simmering point and let it cook for at least 30 minutes (preferably longer). Once the sauce is ready take out the carrot and bay leaves and discard, taste the ragu and season with additional salt and ground pepper if necessary.