Quick Ragu

From Andie Evans

Makes 6 cups

Total Cook Time: 35 minutes

1/2 onion

1 stalk celery, cut into 4 pieces

1 small carrot, cut into 4 pieces

1 clove garlic

1/2 tsp. chopped fresh rosemary

3 Tbsp. extra-virgin olive oil

1 lb. ground beef

Kosher salt and freshly ground pepper

1 28-oz. can crushed tomatoes

1/2 c. whole milk

Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.

Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the beef, 1 tsp. salt and 1/2 tsp pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 c. water and 1/2 tsp. salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.

Serve over pasta.