Great recipes lend themselves to dishes that end up almost exactly the same each time. That’s my goal with the #howtoadultcookbook - to provide recipes that can be relied upon time and time again to create delicious meals.

In order to make that a reality, I’ve revisited every recipe in the book and made it again, and in the process, have adjusted some recipes, whether its ingredient amounts, cooking time, or cooking method(s). My hope is that you can depend on these recipes, while also making them your own in your own kitchens, in true #ninaknowsfood form.

Here’s the updated spicy ragu recipe:

• 2 TBS olive oil (for cooking)

• 2 large cloves garlic, finely diced

• 1 large shallot, finely diced

• 1 lb ground beef (80/20 or 90/10)

• 1/2 TBS red chili flakes

• 2 tsp whole fennel seeds

• 2 tsp ground Italian seasoning

• 1 tsp ground smoked paprika

• 1/4 cup white wine of your choice

• 1 14oz can unseasoned diced tomatoes

• 1/4 cup water

• Salt & pepper to taste

• 1/2 cup frozen peas

In a large sauté pan over low-medium heat, heat olive oil until shimmering. Add garlic and shallot, and cook until softened, about 2-3 minutes.

Add ground beef and cook until just browned. As meat is browning, add in red chili flakes, fennel seeds, Italian seasoning, and s&p. Stir to combine. If there's a lot of fat in the pan, remove with a spoon.

Once beef is browned, add in white wine and let liquid reduce by half. Once liquid reduces, add in diced tomatoes and water. Stir to combine completely.

Lower heat to low, cover, and allow ragu to simmer for 20 minutes.

When done simmering, turn off heat and take the pan off the hot burner. Add in frozen peas and stir to combine. The peas will thaw almost immediately.

Serve hot or let ragu cool completely before storing in the fridge or freezer.