| 1/4 cup GOOD extra virgin olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| pinch of crushed red pepper |
1/6 pinch |
$3.29 per pound
|
$0.00 |
| 1 stalk celery, chopped |
1/6 stalk |
$1.99 per pound
|
$0.03 |
| 2 carrots, chopped (you can also use baby carrots...I usually do since that's what's normally in my fridge) |
1/3 carrots |
$1.49 per pound
|
$0.07 |
| 1 large or 2 medium yellow onion, chopped |
1/3 onion |
$0.79 per pound
|
$0.06 |
| 3 garlic cloves, finely chopped |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 T. fresh basil, chopped |
1/6 teaspoon |
$2.59 per cup
|
$0.01 |
| 1 pound ground beef (you can sub turkey, veal, pork, even lamb, or a combo of any of these) |
2 2/3 oz |
$2.49 per pound
|
$0.41 |
| fresh basil for garnish, optional |
1/6 basil |
$2.59 per cup
|
$0.01 |
| your favorite grated cheese (mine is Parmagiano Reggiano or Pecorino Romano) |
1/6 cheese |
$6.99 per 32 ounces
|
$0.04 |
| Total per Serving |
$0.77 |
| Total Recipe |
$4.61 |
Suggestions?