Kid-Approved-Robust Beef Ragu

ROBUST BEEF RAGU

My kid approved beef ragu sauce has been developed over time to make it irresistible to my picky teenager who needs LOTS of calories. When I began making this, years ago, I started with fire roasted crushed tomato as it lent a lovely flavor. I still like to start with this base but that is really for something that I cook all day. Rao’s and Michael’s of Brooklyn offer delicious marinara that allows me to prepare a quick, delicious meal with pantry ingredients. As with almost everything I make, you can swap ground beef for other cuts, chicken and even cannellini beans. It also reheats well. 

Serves 6-8

INGREDIENTS

1 tbsp avocado oil
1 tsp salt *
2 lb ground beef (90-95% lean)
1 40 oz jar of Rao’s marinara sauce
1 tbsp olive oil
2-3 tbsp salted butter
1 cup beef broth *
3/4 lb pasta (reserve ½ cup of pasta water)
Shaved Parmesan for serving

INSTRUCTIONS

In a skillet, heat avocado oil on medium/medium high.
Add salt to oil
Add ground beef and brown.
Drain off any fat.
In a large pot, add jar of sauce, olive oil, and butter.
Add ground beef to sauce. 
Add 1 cup of beef broth.
Simmer for 15 min.
While the sauce is simmering, in a separate pot cook pasta al dente.
After pasta is cooked, reserve 1/2 cup of pasta water and add to sauce.
Add pasta to sauce and simmer for 5 minutes.
Serve with shaved Parmesan. 

*Notes
Kitchen Basics Organic Beef Broth is my preference because it is more flavorful.

Red Diamond kosher salt is my go to, reduce salt if you use a different brand

VARIATIONS
Substitute ground beef with 3 lbs boneless short ribs. Brown short ribs on all sides in a skillet. Transfer meat into crockpot. Add bay leaf, 3-4 cloves of garlic, salt and pepper, ¼ tsp Worcestershire. Mostly cover meat with beef broth and cook on low for 6 hours until it can shred easily with a fork.  Shred meat, removing fatty pieces, and add to sauce. Let simmer for 15 minutes.    

If you choose to prepare this with cannellini beans, drain and sautee with garlic, a little Italian seasoning, and a 1 tsp of olive oil prior to adding to the sauce.