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Categories:
garlic brown onion carrot celery olive oil beef stock red wine roma tomatoes tomato passata sugar parsley salt
Viewed: 34 - Published at: 7 years agoIngredients
- 5 garlic cloves
- 1 brown onion
- 1 carrot
- 1 -2 stalk celery
- olive oil
- 500 g lean ground beef
- 1 1/2 cups beef stock, about 3 cubes (good quality!)
- 1 cup red wine
- 1 (400 g) can chopped peeled roma tomatoes
- 1 (400 g) can tomato passata or (400 g) can tomato puree
- 1 tablespoon sugar
- 1/4 bunch parsley
- salt and pepper
Method
- - Chop the garlic, onion, carrot, celery rather fine.
- - fry on low-medium heat in quite a bit of olive oil for about 5-10 minutes until soft. Put aside.
- - Fry the meat in some olive oil over high heat until really brown and the liquid has evaporated.
- - pour over the red wine, let it cook for about a minute, then add the stock, cans of tomato (it's really important to use passata!), sugar and the vegetables. Add half the parsley and some pepper, as well as some more olive oil (about 2 table spoons).
- - Simmer on low-medium heat covered for about 1.5 - 2 hours (don't reduce the time!).
- - adjust seasoning, probably it needs a bit more salt, and add the remaining parsley.
- - Serve with spaghetti and freshly shaved Parmesan. ENJOY!
