I can't be blamed for needing something comforting and filling in this winter weather. I made one of my classic dishes for dinner last night, beef ragu with linguini. I made a kale and cabbage salad to accompany the dish...balanced right?

For the most simple and delicious sauce

2 28oz canned diced tomatoes (I prefer San Marzano)

1 yellow onion diced

1 pd organic ground beef

3 cloves of garlic minced

2 tbsp extra virgin olive oil

1 bunch of parsley roughly chopped

Salt and Pepper to taste

Heat olive oil in a pot over medium heat. I prefer a pot to a large sauté pan because the liquid evaporates much quicker with more surface area. Add the onions, cook until translucent about 6 minutes, stirring occasionally. Add the garlic and continue to cook, stirring to ensure the garlic doesn't burn. Cook for 2-3 minutes and add the beef. Turn the heat up to a medium high heat to brown the meat, cook meat until it is no longer pink stirring consistently. Add the canned tomatoes, stir to combine and bring the mixture to a boil. Reduce to a simmer on the stove for about 30 minutes, stirring occasionally. Add parsley, salt and pepper while it simmers. The sauce should be thicker but still have liquid, if you notice that the liquid is evaporating quickly while it is simmering, reduce heat to lowest possible. Salt and pepper to your liking. I love this sauce with almost any noodle, my favorites are linguini noodle or a rigatoni tube pasta.

Enjoy!