Notes: Adjust the amount of sugar depending on how sweet the tomato paste is. One of my bunch can’t eat onions, so I slice them, sweat them and put them in a cheesecloth. If that isn’t an issue, dice and sauté them with the beef.
800 g lean ground beef
Kosher salt and freshly ground pepper
2 stalks celery, diced
1 medium onion, sliced (or diced if sautéeing with the beef)
1 jar (680 g) passata
300 g tomato paste
1/2 teaspoon Italian seasoning
1 bundle of fresh parsley – tied or 1 tablespoon dried parsley flakes
1 tablespoon pressed garlic
1/4 – 1/2 teaspoon red pepper flakes, or to taste
2 tablespoons Worcestershire sauce
1tsp to 1 tablespoon granulated sugar
1 cup or so of water, add a bit at a time
Salt, to taste
Pasta of your choice – beef tortellini worked well
- Season the ground beef with salt and pepper. Heat a large skillet to medium-low. Add the onions, sprinkle with salt and sweat until pale and soft. Remove from the skillet. Tie onions in a cheesecloth pouch*.
- Increase the heat to medium, add the beef and celery to the skillet and brown the meat. Remove and drain excess grease. Wash the pot.
- Add the passata, tomato paste, Italian seasoning, and crushed red pepper and cook for a few minutes. Make a well in the middle and sauté the garlic for 30 seconds. Add the Worchestershire sauce and sugar teaspoon by teaspoon, until it’s the right sweetness. Stir to combine and bring to a boil. Add water and the onion pouch and stir. Add the meat and celery.
- Cover, reduce the heat to low and simmer for 30 minutes.
Adapted from Homemade Spaghetti Sauce, Tastes Better from Scratch