Ingredients:

  • 1 lb ground beef (85% lean)
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 medium carrot, finely grated
  • 1 stalk celery, finely diced
  • 28 oz crushed tomatoes (canned)
  • 2 tbsp tomato paste
  • 1/2 cup beef broth
  • 1 tbsp balsamic vinegar
  • 1 tsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook without stirring for 2–3 minutes to develop a deep brown crust, then break apart and cook until caramelized. Drain excess fat, leaving approximately 1 tablespoon in the pot.
  2. Lower heat to medium. Stir in diced onion, grated carrot, and celery. Sauté for 5–7 minutes until softened and translucent. Stir in minced garlic and cook for 60 seconds until fragrant.
  3. Create a space in the center of the pot and add tomato paste. Fry the paste for 2 minutes, stirring constantly, until it turns a dark brick red.
  4. Stir in crushed tomatoes, beef broth, balsamic vinegar, Worcestershire sauce, oregano, basil, salt, and pepper. Reduce heat to low and simmer uncovered for 20–30 minutes until the sauce is thick and glossy.