Ingredients:

  • 1 lb ground beef
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium carrot, finely grated
  • 1 stalk celery, finely diced
  • 28 oz crushed tomatoes
  • 28 oz whole peeled tomatoes
  • 6 oz tomato paste
  • 1 tsp granulated sugar
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1 lb ground beef and cook until browned and it reaches a safe internal temperature of 160°F (71°C).
  2. Add the diced yellow onion, grated carrot, and diced celery to the skillet, sautéing for 5–7 minutes until the vegetables are translucent.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Transfer the meat and vegetable mixture into a slow cooker. Stir in 6 oz tomato paste until the beef is well coated.
  5. Add 28 oz crushed tomatoes, 28 oz hand-crushed whole peeled tomatoes, 1 tsp granulated sugar, 1 tbsp dried oregano, 1 tbsp dried basil, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Mix until uniform.
  6. Cover and cook on Low for 6 to 8 hours (or High for 3 to 4 hours). Alternatively, simmer on a stovetop on the lowest setting for 2 hours with the lid slightly ajar until the sauce has thickened.