Tomato Ragu

Heat a large pot over medium heat and sauté the onion in olive oil until soft.

In a separate skillet over medium-high heat, cook and brown the ground beef, breaking it into small pieces as it cooks.

Add the diced carrots, celery, and sliced mushrooms to the onion pot.

Season the vegetables with salt and black pepper to release the liquid from the mushrooms.

Add the fresh thyme and garlic puree to the vegetables and stir until fragrant.

Pour the crushed tomatoes into the vegetable mixture.

Transfer the caramelized browned beef into the vegetable and tomato mixture.

Stir in the tomato puree, then taste and adjust the seasoning with salt and pepper as needed.

Cover and simmer the ragu over low heat.

Then 45 min of waiting