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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