With crumbled Italian sausage, sneaked in greens, marinara sauce and Parmesan. TRULY A ONE SKILLET DINNER! So so easy!

This lightening fast dinner comes together very very quickly in just 30 minutes from start to finish. And everything (and I mean everything) gets cooked in literally one skillet, no joke, even the uncooked fusilli pasta.

And feel free to use your favorite store-bought marinara sauce (I love Rao’s) or even spicy Italian sausage if you want a kick of heat. If you don’t have fusilli on hand, similarly shaped pasta like rotini and gemelli should work beautifully here.

It’s easy, fast, and so so convenient. And I don’t even mind the sneaked-in greens. I actually always throw in a little extra kale than what the recipe calls for to get my greens in for the day!

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One Pot Sausage Pasta

With crumbled Italian sausage, sneaked in greens, marinara sauce and Parmesan. TRULY A ONE SKILLET DINNER! So so easy!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 pound sweet Italian sausage casing removed
• 1 cup diced sweet onion
• 2 cups marinara sauce
• 2 cups chicken stock
• 8 ounces fusilli pasta
• 1 yellow bell pepper chopped
• 4 cups torn kale
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes optional
• Kosher salt and freshly ground black pepper to taste
• ¼ cup freshly grated Parmesan
• ¼ cup torn basil leaves

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and onion, and cook until sausage has browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
• Stir in marinara sauce, chicken stock, pasta, bell pepper, kale, garlic, Italian seasoning and crushed red pepper flakes; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, covered and stirring once, until pasta is cooked through, about 10-12 minutes. Stir in Parmesan.
• Serve immediately, garnished with basil, if desired.

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THE VERY best (freezer-friendly) bolognese sauce! So rich, so hearty, so perfect. Serve over pasta or gnocchi!

It’s cold. It’s snowing. And it’s parka season. Which can only mean one thing. It’s time to stay in with the heartiest, meatiest bolognese sauce tossed in al dente pappardelle pasta, some crusty bread, and a glass of (the leftover) wine.

This sauce is thick and very meaty but if you prefer a thinner consistency, a little bit of beef stock will work beautifully here. I, however, prefer my sauce super thick to coat up all that pasta (and crusty bread, of course).

You can also freeze the leftover sauce as it reheats very very well, making this perfect for your go-to weeknight meals. All you have to do is boil some pasta noodles prior to serving!

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The Best Homemade Bolognese

THE VERY best (freezer-friendly) bolognese sauce! So rich, so hearty, so perfect. Serve over pasta or gnocchi!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Ingredients

• 1 ½ tablespoons unsalted butter
• 1 medium sweet onion diced
• 1 carrot peeled and diced
• 1 celery rib diced
• ¾ pound ground beef
• ¾ pound ground pork
• 4 ounces pancetta diced
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons tomato paste
• 3 cloves garlic minced
• 2 teaspoons dried oregano
• ¼ teaspoon crushed red pepper flakes
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cinnamon
• ¾ cups dry red wine
• 1 cup whole milk
• 1 (15-ounce) can crushed tomatoes
• 2 tablespoons chopped fresh parsley leaves
• 1 pound pappardelle pasta

Instructions

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Add ground beef, ground pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 5-8 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat.
• Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in milk. Bring to a boil; reduce heat and simmer until reduced, about 5 minutes.
• Stir in crushed tomatoes. Bring to boil; reduce heat and simmer, covered and stirring occasionally, until thickened and flavors have blended, about 20 minutes.
• Stir in parsley; season with salt and pepper, to taste.*
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Serve immediately with bolognese sauce.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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Homemade fresh pasta dough! All you need is 4 ingredients and it’s incredibly easy (and so versatile). Perfect for any shape!

There is truly nothing better than homemade pasta. It may seem a little daunting at first but once you feed the dough through the pasta roller a few times, you will be hooked! My husband showed me how to make this very pasta (he used his Italian grandma’s recipe) on our third date and well, I ended up marrying him so there’s that.

We also used this recipe religiously throughout the pandemic, dropping off batches of pasta at our neighbors. I also cannot even begin to tell you how many times we used this pasta in this recipe. After this, we haven’t been able to touch the boxed pasta ever again.

It may seem a little daunting at first but practice makes perfect. After your first run of making homemade pasta with these helpful tips, you will become an absolute pro in no time. Promise.

Types of flour – all-purpose, semolina, and 00 flour

Most pasta recipes recommend using semolina or 00 flour. Semolina has a heartier texture, helping soak up rich sauces, while 00 flour has a powdery texture, yielding silkier pasta noodles. These flours can be found at speciality Italian markets.

I prefer to use a combination of all-purpose flour and semolina or 00 flour, depending on what I have on hand.  However, all-purpose flour also works very well.

Make-ahead

The beauty of pasta dough is that it can be made ahead of time! Up to one day if placed in the fridge or up to four weeks if placed in the freezer. With either option, just to be sure to let the dough come to room temperature before kneading and feeding through the pasta attachments.

Recipes to use homemade pasta

• Spaghetti Aglio e Olio
• Brown Butter Mushroom Pasta
• Instant Pot Bolognese
• Quick Tomato Sauce
• Vodka Sauce
• Easy Baked Meatballs

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Homemade Pasta

Homemade fresh pasta dough! All you need is 4 ingredients and it’s incredibly easy (and so versatile). Perfect for any shape!

Prep Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 1 pound

Ingredients

• 3 cups all-purpose flour
• 3 cups semolina or 00 flour* all-purpose flour can be substituted
• 6 large eggs
• 1 tablespoon olive oil
• Pinch of salt
• ¾ cup water or more, as needed

Instructions

• In the bowl of an electric mixer fitted with dough hook attachment, beat the flours, eggs, olive oil, salt and water on medium-low speed until a soft, smooth ball of dough is formed, about 5-10 minutes. If the dough is too dry, add more water as needed. The dough should feel elastic and slightly tacky to the touch.
• Working on a lightly floured surface, knead the dough 3-4 times until it comes together.
• Wrap tightly in plastic wrap and let stand at room temperature for at least one hour or in the refrigerator overnight, letting it come to room temperature prior to using.
• Using the KitchenAid® Stand Mixer Pasta Roller Attachment, adjust thickness to setting #1.
• Working on a lightly floured surface, divide dough into 4 equal pieces.
• Working one piece at a time, turn on the stand mixer at speed 2 and feed dough through the pasta roller to knead, lightly flouring the dough as needed to avoid sticking. Fold dough in half and roll again, repeating as needed, until dough is smooth.
• Adjust thickness to setting #2. Feed dough, repeating once.
• Adjust thickness to setting #3. Feed dough, repeating once.
• Adjusting thickness to setting #4. Feed dough, repeating once. Turn off mixer.
• Using the KitchenAid® Stand Mixer Fettuccine Cutter Attachment, turn on the stand mixer at speed 4 and feed dough through the pasta cutter before carefully arranging pasta on a pasta drying rack for 30 minutes, lightly flouring the pasta as needed to avoid sticking.
• Transfer to an airtight container and place in the refrigerator for up to 2 days or in the freezer for up to 2 weeks.

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The ONLY meatball recipe you need! The meatballs come out so perfect and so tender. Serve on pasta, polenta, or subs!

Homemade, super tender, super hearty meatballs. IS THERE ANYTHING BETTER?

No, the answer to that is always no. Yes, I sometimes grab those Trader Joe’s mini meatballs in the freezer aisle (they are utterly fantastic and my one guilty pleasure) but at the end of the day, nothing beats homemade.

And with this baking method, these meatballs require minimal effort with an easy clean up. Not to mention, they cook through so evenly, yielding those perfectly browned, melt-in-your-mouth tender meatballs, swimming in the sauciest goodness.

Serve over pasta, polenta, or subs. It is all just so so good.

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Easy Baked Meatballs

The ONLY meatball recipe you need! The meatballs come out so perfect and so tender. Serve on pasta, polenta, or subs!

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Ingredients

• 2 tablespoons unsalted butter
• ½ small onion diced
• 2 cloves garlic minced
• ¼ cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can petite diced tomatoes
• 1 teaspoon Italian seasoning
• Kosher salt and freshly ground black pepper to taste

For the meatballs

• 1 pound lean ground beef
• 1 pound Italian sausage casing removed
• ½ small onion grated
• ½ cup Panko*
• ¼ cup whole milk
• 1 large egg
• ¼ cup freshly grated Parmesan
• ¼ cup chopped fresh parsley leaves
• 2 cloves garlic minced
• 2 tablespoons chopped fresh basil
• Kosher salt and freshly ground black pepper to taste

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, combine ground beef, Italian sausage, onion, Panko, milk, egg, Parmesan, parsley, garlic and basil; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 30-32 meatballs.
• Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until cooked through, about 18-20 minutes; set aside.
• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic until fragrant, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in tomatoes and Italian seasoning; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 10 minutes.
• Stir in meatballs until heated through and evenly coated in sauce, about 3-5 minutes.
• Serve immediately.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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Cheesy baked ziti with the easiest homemade meatballs. Quick to prepare and so so good. Comfort food at its best here!

Baked ziti. My all-time favorite kind of comfort food.

Except, I couldn’t just leave it like that. No, I couldn’t. I threw in some homemade meatballs and topped this entire bad boy with burrata cheese before baking it to absolute cheesy, melted perfection.

I personally prefer burrata here but if it’s not your jam, mozzarella would be a great substitute. And if you are short on time, you can absolutely substitute store-bought meatballs. (Side note: I highly recommend Trader Joe’s party size mini meatballs – they are so so good and a guilty pleasure of mine).

Serve with the remaining red wine, crusty bread, and a binge-worthy Netflix show. I recently finished Virgin River in 1.5 days and cannot wait for the second season!

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Meatball Baked Ziti

Cheesy baked ziti with the easiest homemade meatballs. Quick to prepare and so so good. Comfort food at its best here!

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Ingredients

• 1 pound ziti pasta
• ¾ pound ground beef
• ¾ pound ground pork
• ⅓ cup Panko
• 2 large egg yolks
• 3 cloves garlic minced
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• ⅓ cup dry red wine
• 1 32-ounce jar marinara sauce
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh parsley leaves
• 8 ounces burrata cheese torn into large pieces

Instructions

• Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
• In a large pot of boiling salted water, cook pasta according to package instructions for al dente; drain well.
• In a large bowl, combine ground beef, ground pork, Panko, egg yolks, garlic, basil and oregano; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs.
• Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Return meatballs to the skillet.
• Stir in wine, scraping any browned bits from the bottom of the skillet.
• Stir in marinara sauce. Bring to a boil; reduce heat and simmer until flavors have blended, about 5 minutes. Remove from heat; stir in pasta, basil and parsley.
• Spread pasta mixture into the prepared baking dish; top with burrata.
• Place into oven and bake until bubbly, about 25-30 minutes. Let stand 10 minutes.
• Serve immediately.

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Amazingly creamy, so bright, and super quick + easy. Comes together in 30 min! Serve with additional fresh Parmesan. SO SO GOOD.

Whoa. Just whoa.

This has been on my dinner table almost every day this week.

It’s creamy. It’s bright. It’s quick. It’s easy. And it’s seriously got EVERYTHING you need – pasta, vodka, butter and fresh Parm. Do we need anything else?

I think not. And if you need some protein in this, you can throw in leftover rotisserie chicken and let that saucy goodness soak right in.

I personally love the shape of the radiatore pasta because it catches so much of the sauce but you can also sub in penne, rotini, or rigatoni!

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Vodka Sauce

Amazingly creamy, so bright, and super quick + easy. Comes together in 30 min! Serve with additional fresh Parmesan. SO SO GOOD.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 8 ounces radiatore pasta
• 3 tablespoons unsalted butter
• 2 cloves garlic minced
• 2 medium shallots diced
• ¼ cup tomato paste
• ¼ teaspoon crushed red pepper flakes or more, to taste
• ¼ cup vodka
• 1 14.5 ounce can crushed tomatoes
• 1 teaspoon granulated sugar
• ½ cup heavy cream
• ⅓ cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper to taste
• ¼ cup basil leaves chiffonade

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
• Melt butter in a large skillet over medium low heat. Add garlic and shallots, and cook, stirring frequently, until tender, about 4-5 minutes.
• Stir in tomato paste and red pepper flakes until fragrant, about 1 minute.
• Working carefully, stir in vodka, scraping any browned bits from the bottom of the skillet.
• Stir in crush tomatoes and sugar. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 10 minutes.
• Stir in heavy cream and Parmesan until smooth, about 2 minutes.
• Stir in pasta, adding reserved pasta water as needed, 1 tablespoon at a time, until desired consistency is reached; season with salt and pepper, to taste.
• Serve immediately, garnished with basil, if desired.

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Super simple, quick and easy with a very short ingredient list! SO GOOD, so comforting, and a sure hit with the entire family!

Remember that homemade gnocchi I posted last month? Well, I promised you a “baked gnocchi recipe coming soon, smothered in marinara sauce, ground beef and all the cheese.”

Well, here it is as promised. Completely baked and completely smothered in everything that is good in life. Marinara sauce, ground beef, and all the melted mozzarella cheese.

You can absolutely use store-bought gnocchi (no judgment here) but homemade is truly best if you can swing it. For the marinara, sometimes I’ll use a homemade sauce if I have some leftover or I use Rao’s – my new favorite sauce. SO SO GOOD.

The ingredient list is super short and this comes together very quickly – it’s just the bake time that can be a little long. So bake, serve and reheat as needed because the leftovers taste even better the very next day.

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Weeknight Baked Gnocchi

Super simple, quick and easy with a very short ingredient list! SO GOOD, so comforting, and a sure hit with the entire family!

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 small onion diced
• 3 cloves garlic minced
• ¼ cup dry red wine
• 1 24-ounce jar marinara sauce
• 6 cups cooked gnocchi
• ¼ cup freshly grated Parmesan
• 3 tablespoons chopped fresh parsley leaves
• 8 ounces fresh mozzarella torn into pieces
• ¼ cup basil leaves chiffonade

Instructions

• Preheat oven to 425 degrees F.  Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
• Heat olive oil in a large skillet over medium high heat. Add ground beef and onion, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Stir in garlic until fragrant, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in marinara sauce. Bring to a boil; reduce heat and simmer until flavors have blended, about 5 minutes. Stir in gnocchi, Parmesan and parsley until well combined, about 1-2 minutes.
• Spread gnocchi mixture into the prepared baking dish; top with mozzarella. Place into oven and bake until bubbly, about 20-25 minutes. Let stand 5 minutes.
• Serve immediately, garnished with basil, if desired.

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 Super light, pillow-y and fluffy, AND SO EASY to make with just 5 ingredients! You won’t be able to go back to store-bought gnocchi!!!

I know we’ve all been experimenting quite a bit in the kitchen lately. I’ve made no knead bread at least 7 times now and sent over 4 dozen chocolate chip cookies as care packages.

But my new project is this: HOMEMADE GNOCCHI.

I know, it looks super daunting but it is unbelievably easy. It’s fool-proof and requires only 5 ingredients – potatoes, flour, ricotta, Parmesan and egg. THAT IS IT.

The end result? Soft, pillow-y, light gnocchi that just melts. in. your. mouth. Pan-fry them and serve with a quick tomato sauce, IP bolognese, or simply some butter, garlic and sage. YOU DO YOU because it is all good.

Except, stay tuned. I have an awesome baked gnocchi recipe coming soon, smothered in marinara sauce, ground beef and all the cheese.

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Homemade Gnocchi

Super light, pillow-y and fluffy, AND SO EASY to make with just 5 ingredients! You won't be able to go back to store-bought gnocchi!!!

Prep Time 1 hour hour

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 6 servings

Ingredients

• 2 medium russet potatoes
• 1 ½ cups all-purpose flour
• ½ cup whole milk ricotta
• ¼ cup freshly grated Parmesan
• 1 large egg
• Kosher salt and freshly ground black pepper to taste

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Pierce potatoes with a fork; place potatoes onto the prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.
• Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in flour, ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into an 18-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet.*
• Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.

Notes

*To freeze, place uncooked gnocchi in a single layer on a heavily floured parchment-lined baking sheet, letting them air dry at room temperature for at least 1 hour, up to 4 hours. Transfer baking sheet to the freezer until solid, about 1 hour. Transfer to freezer bags.

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A one pot, no fuss, no babysitting dinner! Even the uncooked pasta cooks right in the IP, soaking up all that creamy goodness!

This has been my go-to quarantine dinner for most of March. And now April. That and cheese and wine and basically all the carbs.

No, but really, this IP dinner has been so unbelievably convenient, and it doesn’t require too many ingredients. With just a few staples – wine, stock, heavy cream, garlic and Parmesan – you can make homemade alfredo sauce in minutes without any kind of babysitting.

Even the uncooked pasta cooks right in the IP. Just be sure to let it sit for 2-3 minutes once you release the pressure, letting the pasta absorb all that creamy alfredo goodness.

Serve with all the extra Parmesan on top, crusty bread, and the wine you used for the recipe. Let nothing go to waste, especially the wine.

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Instant Pot Chicken Alfredo

A one pot, no fuss, no babysitting dinner! Even the uncooked pasta cooks right in the IP, soaking up all that creamy goodness!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 1 pound boneless skinless chicken thighs cut into 1-inch chunks
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter
• 3 cloves garlic minced
• ¼ cup dry white wine
• 2 cups chicken stock
• 1 cup heavy cream
• 8 ounces fettuccini noodles broken in half
• 3 ounces freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Set a 6-qt Instant Pot® to the high saute setting. Melt butter; add chicken, and cook, stirring often, until golden brown, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute; set aside chicken.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in chicken stock, heavy cream and pasta; top with chicken. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Stir pasta; let mixture stand, stirring occasionally, until half the liquid has reduced, about 3 minutes.
• Stir in Parmesan until melted, about 1 minute; season with salt and pepper, to taste.
• Serve immediately, garnished with parsley, if desired.

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You can skip the jarred sauce! This is super quick, easy, fresh and so so good using pantry staples. Just 30 minutes start to finish!

So I know there’s been a shortage of a few things at the stores with this self-quarantine: primarily toilet paper and Purell. But if you try to hit a grocery store, you’ll notice that all the jarred pasta sauces are gone as well!

But don’t worry, guys. I have the quickest, easiest tomato sauce recipe using pantry staples, dried herbs and ground beef. Best of all, this will freeze so beautifully!

So who needs jarred pasta sauce? Nope, not us. We have a fresh, homemade sauce made in minutes. When everyone is ready, boil up your favorite pasta and serve. EASY!

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Quick Tomato Sauce

You can skip the jarred sauce! This is super quick, easy, fresh and so so good using pantry staples. Just 30 minutes start to finish!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 cups

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 small onion diced
• 1 celery rib diced
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ¼ cup tomato paste
• ¼ cup dry red wine
• 1 28-ounce can crushed tomatoes
• 1 14.5-ounce can fire roasted petite diced tomatoes
• ½ teaspoon sugar
• ¼ cup freshly grated Parmesan
• 2 tablespoons unsalted butter
• Kosher salt and freshly ground pepper to taste

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add ground beef, onion and celery, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Stir in garlic, oregano and basil until fragrant, about 1 minute. Stir in tomato paste.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in tomatoes and sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.*
• Remove from heat; stir in Parmesan and butter until melted, about 1 minute; season with salt and pepper to taste.
• Serve with desired pasta.

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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