Ragu

This is perfect paired with any pasta, layered in lasagna, and on and on. No added sugar like pretty much any kind you'll find at the store.  I just doubled this recipe for my sister who had a baby. We froze the sauce in smaller freezer bags- just enough for them to thaw per dinner.

Ingredients

1 Tbsp extra virgin olive oil
1 yellow onion, diced
1-2 red/yellow bell peppers, diced
2 cloves garlic, diced
2 carrots, shredded (optional)
2 stalks celery, diced (optional)
1 lb. lean ground beef
36 oz. plain tomato sauce
dried or fresh basil, to taste
crushed red pepper flakes, to taste
salt and pepper, to taste

Directions

To prepare il ragu, heat olive oil in a large pan over medium heat. Sauté yellow onion and bell peppers (and optional carrots or celery). When soft, add ground beef and brown. Drain grease. Add tomato sauce and season with basil, salt, pepper, red crushed pepper. Let simmer, up to six hours. (Can also simmer in a crock pot.)