Tomato Sauce With Beef, Onion & Butter

• 1 pound ground beef (85% lean) or substitute with ground pork, turkey or chicken
• 1 teaspoon kosher salt
• 1 28 oz. can unsalted crushed tomato
• 1 medium yellow onion, peeled and halved through the rootend
• 1 medium carrot, peeled and halved crosswise
• 1 celery stalk, halved crosswise
• 4 tablespoons unsalted butter, cut into small pieces
• 1/2 cup water (optional)
• black pepper (to taste)
• 1 pound pasta of choice
• parmesan cheese

1. In a sauce pan or Dutch oven over medium-high heat, saute ground beef with salt until it looks cooked on the outside.
2. Add tomato, onion, carrot, celery, butter, and black pepper. If your canned tomatoes are a thick consistency, then add water.
3. When sauce begins to bubble, reduce heat to low and simmer uncovered for about 45 minutes or until desired consistency. Stir sauce every 10 minutes. When sauce is done, remove all vegetable chunks and discard. Season to taste with salt and pepper.
4. When sauce is almost done, boil the pasta in salted water until desired. Drain pasta and toss with finished sauce over low heat to evenly coat pasta and absorb sauce. Serve with freshly grated parmesan.

ground beef, kosher salt, tomato, yellow onion, carrot, celery stalk, unsalted butter, water, black pepper, pasta, parmesan cheese

Taken from food52.com/recipes/81119-tomato-sauce-with-beef-onion-butter (may not work)