What you need:
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 stick celery, chopped
- 1 lb ground beef
- 2 T olive oil
- 2 c beef broth
- 11/2 c red wine
- 2 15oz cans diced tomatoes
- 2 T chopped parsley
- 1 t sugar
- 1 large onion, chopped
What you do:
- Heat oil in a 4 quart saucepan. Add onion, carrot, garlic and
celery and cook 5 minutes until golden-brown over low heat. Raise heat to med/med-high and add beef, stirring occasionally until browned. Add wine, sugar, parsley, beef broth and undrained tomatoes. Bring to a boil. Reduce heat and simmer uncovered for 11/2 hours, occasionally stirring to keep sauce from sticking to pan. Add salt and pepper as needed per individual taste. Serve over pasta.
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