Ragu Sauce for Pasta

• 1 pound Ground Meat (Meatloaf Mixture-beef, Pork And Veal)
• 2 Carrots, Peeled And Chopped
• 1 Celery Stalk, Chopped
• 1/2 Onion, Chopped
• 1/2 teaspoons Salt
• 1 dash Ground Black Pepper
• 2 sprigs Rosemary
• 8 ounces, fluid Hunts 100% Natural Tomato Sauce

1. 1.
2. In a cast iron Dutch oven (or any large pot) add raw meat, carrots, celery, onion, salt and pepper.
3. 2.
4. Mix everything together.
5. Place rosemary sprigs on top of mixture to the side.
6. Then turn on the heat to medium.
7. 3.
8. Cover and cook for 15 minutes.
9. 4.
10. Uncover and stir.
11. Be careful not to break up the rosemary sprig.
12. 5.
13. Cover again, reduce heat to low and cook for 1 hour.
14. 6.
15. Uncover remove rosemary, stir and add tomato sauce.
16. Simmer for 5 minutes.
17. 7.
18. Cook any type of pasta according to directions on package.
19. 8.
20. When done drain the water off of the past add the sauce, mix and enjoy!

ground meat, carrots, celery, onion, salt, ground black pepper, rosemary, tomato sauce

Taken from tastykitchen.com/recipes/main-courses/ragc3ba-sauce-for-pasta/ (may not work)