Serves 6
Ingredients
1 lb. 93% lean ground beef
3 cloves fresh garlic, chopped
1 medium yellow onion, chopped
1 tbsp olive oil
1 tbsp sugar, heaping
1/4 tsp celery seed
1/4 tsp black pepper
1 cup chicken stock
1 tbsp fresh basil, chopped
leaves from 2 sprigs fresh thyme
1 28 oz can whole San Marzano tomatoes
3 cups elbow noodles
Salt
Brown ground beef in olive oil over medium heat. Add onion and garlic during the last few minutes of browning. Add sugar, celery seed, and pepper and let cook until sugar begins to melt, about 1 minute, then add chicken stock. Once combined, add tomatoes and break up with wooden spoon. Add 2 tbsp salt (or more or less to taste). Bring to boil, reduce to simmer for 1 hour, stirring occasionally.
Add basil and thyme to sauce. Boil noodles in a large pot of salted water until al dente, 5-6 minutes. Drain, reserving 1/4 cup pasta water. Add pasta water and cooked noodles to sauce, and cook over low heat for 10 minutes, stirring every couple minutes.
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