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Makes 6 servings
In a medium-sized bowl, mix tomato purée, light brown sugar, Worcestershire sauce, apple cider vinegar, Coleman’s dry mustard powder, paprika, and ketchup. Set aside.
Place the deep pot part of Cru Ceramic Dutch Oven onto a stove burner. Pour in vegetable oil and turn heat onto medium high. Let oil shimmer then add onion and garlic. Sauté until softened and translucent, about 5 minutes.
Add celery and bell pepper and sauté for another 3-4 minutes, until vegetables are wilted. Then add ground beef and sauté until browned, seasoning with salt and pepper as you go along.
Into the pot, add tomato purée mixture and mix well. Lower heat, cover, and simmer for 20 minutes.
Season with salt and pepper to taste. Enjoy with rolls!