- 1 lb lean ground beef - Salt and pepper to taste - 1 tablespoon olive oil - 1 onion, finely chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 can (14 oz) crushed tomatoes - 1 teaspoon dried oregano - Fresh basil leaves for garnish

In a large skillet over medium heat, add the olive oil and sauté the onion until translucent. Add the garlic, carrots, celery, and zucchini to the skillet. Cook until the vegetables are tender. Push the vegetables to one side of the skillet and add the ground beef. Season with salt and pepper. Cook the beef until browned, breaking it up with a spoon as it cooks. Stir in the crushed tomatoes and oregano. Bring to a simmer. Reduce heat to low and let it cook for about 30 minutes, stirring occasionally. Serve hot with fresh basil leaves as garnish.