What's for Dinner {43} - Shortcut Vegetable Ragu

I had my eye on this recipe for quite some time. In July, I finally decided to try it and holy cow, it did not disappoint. The boys loved it, Gspice loved it and I certainly did as well. And because it's a crowd pleaser, I decided to make four batches of it over the course of two days for various events this month! And of course, one of these events was the annual Pasta Night for students staying over break! The boys came by after daycare and enjoyed a few bites before getting all crazy and needing to leave. #asperusual

If you are looking for a delicious and healthy meat sauce, I cannot recommend this enough. It hides nutritious vegetables, too, so it gets some extra vitamins for the littles who won't eat their veggies! What's even better, it also includes a heaping dose of fresh basil which you all know I am obsessed with.

Shortcut Vegetable Ragu from IowaGirlEats.com

• 2 Tablespoons extra virgin olive oil
• 1/2 onion, roughly chopped
• 3 cloves garlic
• 1 large carrot, peeled then roughly chopped (I used 2)
• 1 rib celery, roughly chopped (I used 2)
• 4oz sliced mushrooms (I didn't include this but may in the future)
• salt and pepper
• 1lb ground beef (I used 80/20)
• 24oz high quality marinara sauce
• 1/2 cup chicken broth
• 1/4 cup chopped fresh basil
• 1lb gluten-free or regular spaghetti or linguini

Directions

1. Add onions and garlic to the bowl of a food processor then pulse until minced, or mince by hand. Heat oil in a large skillet with high sides over medium heat then add onions and garlic and saute until softened, 5 minutes.
2. Meanwhile, add carrot, celery, and mushrooms to the bowl of the food processor then pulse until minced, or mince vegetables by hand. Add to skillet then turn heat up to medium-high. Season with salt and pepper then saute until vegetables are tender, 5 minutes.
3. Add ground beef to skillet, season with salt and pepper, then saute until no longer pink, breaking it up as it cooks. I suggest removing some of the grease but that is completely up to you. Add marinara sauce and chicken broth then stir to combine, turn the heat down to medium, and then place a lid partially on top and simmer for 10 minutes, stirring occasionally. Stir in fresh basil then taste and add salt and pepper if necessary.
4. Meanwhile, bring a large pot of salted water to a boil then drop in spaghetti. Cook until al dente then serve tossed with ragu.

I think he approves!