Ingredients
Scale
- 1lb ground beef (85/15 or leaner)
- 2oz pancetta, diced or sliced*
- 1 stalk celery, very finely diced
- 1 carrot, very finely diced
- 1 medium onion, very finely diced
- olive oil
- 1 (28oz) can whole tomatoes, undrained
- 1/4tsp dried oregano
- 1/2tsp garlic salt or 1/4tsp garlic powder
- pinch cinnamon (trust me)
- salt and pepper to taste (I used 1/2-1tsp each)
- 1/4c half-and-half, whole milk, or almond milk
Instructions
- In a large Dutch oven or soup pot, brown ground beef. Remove from pot and drain any fat. Add a small drizzle of olive oil to the pot and cook pancetta, celery, carrot, and onion until onion is translucent. Return ground beef to pot and add tomatoes and their juices, oregano, garlic salt, cinnamon, and a sprinkling of salt and pepper. Stir in half-and-half, and bring sauce up to a boil. Cook 5 minutes, stirring often to break up the tomatoes.
- Reduce heat to a simmer. Simmer sauce about 2 1/2 hours, stirring at least every 20 minutes or so. If you find the sauce is getting too thick or is starting to stick to the bottom of the pan, you can add a small drizzle of water (this wasn’t a problem for me).
- The sauce should look quite thick and meaty. Serve with your favorite pasta and top with parmesan cheese.
Notes
*For gluten free, be sure your pancetta is gluten free.