Ground Beef Ragu | This Week in Eats

Name: Ground Beef Ragu | This Week in Eats
Total time: 225 min
Ingredients: 6 slices Bacon; 1 Red Onion (diced); 2 cloves Garlic (minced); 1 Carrot (diced); 2 sticks Celery (diced, including leaves); Olive Oil; Salt & Pepper; 2 Bay Leaves; 1 sprig Rosemary ((Keep the rosemary sprig whole for easier removal.)); 1 lb Ground Beef; 1 Tbsp Catsup; 1 C White Wine; 1/3 C Whole Milk; 1 Pint Diced Tomatoes ((home canned, or a 14.5 oz can of diced tomatoes, but try to find some packed in tomatoe juice rather than water)); 4 sprigs Fresh Basil ((Keep the basil sprigs whole)); 1 Parmesan Rind ((optional, but recommended))

twie.holeinthewoodsfarm.com

A rich Italian ground beef ragu, featuring local bacon, ground beef, and veggies. Great on pasta, in a calzone like I did, or just a spoon!

View full recipe on twie.holeinthewoodsfarm.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at twie.holeinthewoodsfarm.com.

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Ingredients

6 slices Bacon
1 Red Onion (diced)
2 cloves Garlic (minced)
1 Carrot (diced)
2 sticks Celery (diced, including leaves)
Olive Oil
Salt & Pepper
2 Bay Leaves
1 sprig Rosemary ((Keep the rosemary sprig whole for easier removal.))
1 lb Ground Beef
1 Tbsp Catsup
1 C White Wine
1/3 C Whole Milk
1 Pint Diced Tomatoes ((home canned, or a 14.5 oz can of diced tomatoes, but try to find some packed in tomatoe juice rather than water))
4 sprigs Fresh Basil ((Keep the basil sprigs whole))
1 Parmesan Rind ((optional, but recommended))