Posted Sep 15, 2023, 07:53AM EDT
Ingredients
- 450 g ground beef
- 3 tablespoons olive oil
- 1 large carrot, ground
- 3 ribs of celery, ground
- 1 large onion, ground
- 125ml of red wine
- 125 ml broth or stock
- 400 ml san marzano tomatoes hand crushed
- 1 pinch of fresh ground nutmeg
- 250 g butter
- 1 sachet of fresh herbs Fresh sage rosemary thyme bay leaf
Method
- Preheat the oven to 300 degrees F.
- Brown off ground beef in a large pot on med-high heat then pour meat in a bowl and aside to drain. Save the pot
- In the same pot, add the olive oil and the ground carrot, celery, onion and brown these off for approximately five to six minutes.
- Add the tomato paste and cook out for two to three minutes.
- Add the red wine and reduce until almost dry.
- Add the drained meat, , tomatoes, sage, rosemary, and thyme into the pot and bring to boil.
- Cover and place in the over and simmer for a couple hours until the meat is soft and tender.
Serve with cooked pasta or polenta. Enjoy!
