Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp olive oil
  • 1 lb ground beef (85% lean is best for keeping in juicy)
  • 14.5 oz can crushed tomatoes
  • 10.75 oz can tomato puree* (not sauce or paste, make sure it's puree)
  • 3 garlic cloves
  • 1 small Vidalia onion (diced)
  • 1 shallot (diced)
  • 4 oz baby bella mushrooms (diced)
  • 1/4 tsp ground thyme
  • 1/4 tsp nutmeg
  • 1/4 tsp crushed red pepper flakes
  • 1 1/2 tbsp minced fresh basil
  • Salt and fresh cracked black pepper

Instruction

  • Heat up a large cooking pan over medium heat.
  • Add oil, diced onions and mushrooms, saute until onions are transparent.
  • Add crushed tomatoes, tomato puree and pressed garlic. Stir well.
  • Add ground beef, breaking it up as much as possible. Add salt and pepper and lower the heat to medium low. Cover the pan with a lid and cook until meat starts to brown. Mix well, breaking up all the chunks of meat with a wooden spoon.
  • Add thyme, red pepper flakes and nutmeg, stir well and cover back up. Cook, stirring occasionally, for 15-10 minutes.
  • Stir in basil and taste to check if you need more salt and pepper. Cover and cook for a few more minutes.
  • Serve over cooked ravioli or other pasta of choice.