Spaghetti with Easy Homemade Ragu Sauce

Weeknight pasta night just became even more delicious with this easy homemade ragu. The simple sauce comes together quickly and is layered with lots of flavor.

INGREDIENTS

• 1 (1-pound) package DeLallo Spaghetti
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 1 medium onion, minced
• 2 medium carrots, minced
• 2 medium celery stalks, minced
• 3 cloves garlic, minced
• 1 ½ pounds ground beef
• 2 (28-ounce) cans DeLallo San Marzano Style Crushed Tomatoes 28 oz.
• 3 tablespoons fresh basil, finely chopped, plus more for garnish
• ¼ cup fresh parsley, chopped
• 3 tablespoons dried oregano
• 1 teaspoon sugar
• Saviola Imported Parmigiano Reggiano D.O.P. Wedge for serving

DIRECTIONS

1. Bring 5 quarts of salted water to a boil. Once boiling, add pasta and cook according to package instructions. Drain.
2. Heat oil in a large saucepan over medium heat. Add the minced onion, carrots and celery and cook for 4 to 5 minutes until the onion is translucent. Add the garlic and cook for another 2 minutes.
3. Add the ground beef and saute until cooked through. Drain the fat.
4. Stir in the tomatoes, basil, parsley, oregano and sugar. Cover and allow the sauce to simmer for 30 minutes over medium heat, stirring occasionally.
5. Add the cooked pasta to the sauce, stir and cook for another 2 minutes.
6. Serve and top with grated Parmesan-Reggiano.