Cook The Book: Sicilian Ground Meat Ragu With Peas

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, finely minced (about 1 cup)
• 1 large carrot, finely minced (about 1 cup)
• 1 small celery rib, finely minced (about 1/2 cup)
• 1 1/2 pounds ground beef chuck
• 2 teaspoons salt, or more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry red wine
• 3 cups tomato puree
• 1 (10-once) box frozen green peas (not baby peas)

1. Heat the oil in a 3-quart saucepan or stovetop casserole over medium heat and saute the onion, carrot, and celery for 15 minutes, stirring frequently, until the vegetables are very tender and just beginning to brown.
2. Add the tomato puree. Rinse out the puree bottle, box, or can with 1 cup of water and add to the pot. Adjust the heat so the sauce simmers steadily but gently for 20 minutes.
3. Add the frozen peas. Stir well, return to the simmer, and cook 5 minutes longer, until the peas are tender but still green.
4. Serve hot, if using directly on pasta. Reheat if using in a baked pasta. It can be cold for filling
5. .

extravirgin olive oil, onion, carrot, celery, ground beef chuck, salt, freshly ground black pepper, red wine, tomato puree, green peas

Taken from www.seriouseats.com/recipes/2009/10/sicilian-ground-meat-ragu-with-peas-recipe.html (may not work)