Tomato Meat Sauce (Tomato Ragu)

By Chef Jean-Pierre · chefjeanpierre.com

A slow-simmered ragu of browned beef, caramelized onion, mushrooms and crushed tomatoes, finished with fresh parsley.

15 ml olive oil (for the beef)	Brown beef, breaking into crumbles; drain fat					Add beef, season, simmer slowly 45 min	Stir in parsley at the last minute
680 g ground beef 85/15
15 ml olive oil (for the onion)	Sauté onion until lightly caramelized	Add carrots & celery, cook a few min	Sweat mushrooms 5 min until dry	Add garlic & thyme until fragrant	Add chopped tomatoes & puree
210 g yellow onion, small dice
65 g carrots, small dice
50 g celery, small dice
225 g mushrooms, sliced
20 g fresh garlic, chopped
1 tablespoon fresh thyme leaves, chopped
2 cans (800 g each) peeled tomatoes, chopped
360 ml tomato puree
salt and pepper, to taste
15 g parsley leaves, roughly chopped

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