Directions

1. Chop onion, carrot, and celery; set them aside.
2. Brown meat in a large pot or Dutch oven over medium heat, stirring frequently to break it up into crumbles, until no pink remains, about 5 minutes. Turn meat into a colander set over a plate to drain excess fat.
3. Return pot to medium heat and add oil. When oil is hot, add onions, carrots, and celery; cook, stirring often, until vegetables start to soften, about 10 minutes.