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Heat a heavy 10-inch skillet over moderate heat for 30 seconds. Add the ground beef, salt and pepper; cook, stirring, until no longer pink, 3 to 4 minutes. Push the meat to one side. Add the onion and garlic. Cover and cook until the onion is soft, about 3 minutes. Add the tomatoes, tomato paste, cinnamon and basil and stir. Simmer, uncovered, stirring occasionally, for 10 to 15 minutes, or until most of the liquid has evaporated.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
French patisserie encyclopedia — 210 recipes with step-by-step photos
Home dry-aging bags — age beef in your fridge, restaurant quality
Non-stick surface for baking, candy work, tempering chocolate
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
French patisserie encyclopedia — 210 recipes with step-by-step photos
Home dry-aging bags — age beef in your fridge, restaurant quality
Non-stick surface for baking, candy work, tempering chocolate