Directions
- 1Chop 3 onions roughly.
- 2Process 1 pound of carrots in a food processor or grate them on a cheese grater.
- 3Add chopped onions and processed carrots to a bowl along with half a stock of chopped celery.
- 4Heat a dutch oven over medium heat, add olive oil.
- 5Add the chopped vegetables to the dutch oven, season with salt.
- 6Cook until the vegetables are tender and cooked down.
- 7Add 3 pounds of 80/20 ground beef.
- 8Cook the beef until browned.
- 9Add 4.5 ounces of tomato paste.
- 10Add 3 (28 ounce) cans of whole peeled tomatoes.
- 11Season with Worcestershire sauce, black pepper, garlic powder, dried herbs (Herbs de Provence), and balsamic vinegar.
- 12Add 1 teaspoon of Better Than Bouillon.
- 13Reduce heat to medium-low and simmer for at least 2 hours, or up to 12 hours.
- 14Serve over cooked gnocchi, top with fresh parmesan cheese.
Ingredients
- 3 onions
- 1 pound carrots
- 0.5 stock celery
- 1 decent bit olive oil
- 1 big pinch salt
- 3 pounds 80/20 ground beef
- 4.5 ounces tomato paste
- 3 28 ounce cans canned tomatoes
- 1 tablespoon Worcestershire sauce
- 40 cranks black pepper
- 2 tablespoons garlic powder
- 1 tablespoon dried herb mix
- 0.25 cup balsamic vinegar
- 1 teaspoon Better Than Bouillon
- 1 serving gnocchi pasta
- 1 a little bit fresh parmesan cheese
Equipment
knifefood processordutch ovencheese grater
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