Italian Meat Sauce
Yield
5 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ½ | cup |
olive oil
|
|
| 1 ½ | cups |
onions
finely |
|
| 1 | cup |
carrots
grated |
|
| ½ | cup |
celery
finely |
|
| 2 ½ | cups |
mushrooms
finely |
*
|
| 2 | teaspoons |
parsley leaves
finely |
|
| 2 | lbs |
ground beef, lean
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
tomato purée (passata)
|
|
| 1 | cup |
red wine
|
*
|
| 3 ½ | cups |
beef stock
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
oregano
to taste |
*
|
| 1 | x |
garlic
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 118 | ml |
olive oil
|
|
| 355 | ml |
onions
finely |
|
| 237 | ml |
carrots
grated |
|
| 118 | ml |
celery
finely |
|
| 591 | ml |
mushrooms
finely |
*
|
| 1E+1 | ml |
parsley leaves
finely |
|
| 2 | lbs |
ground beef, lean
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
tomato purée (passata)
|
|
| 237 | ml |
red wine
|
*
|
| 828 | ml |
beef stock
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
oregano
to taste |
*
|
| 1 | x |
garlic
to taste |
*
|
Directions
Combine butter and oil in large frypan and heat.
Add onions and sauté for one minute.
Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min.
Crumble in ground beef and cook, stirring frequently until lightly browned.
Sprinkle flour over the ground beef and stir until well blended.
Stir in puree. Add wine gradually, stirring constantly.
Add the broth and season with spices as desired.
Simmer, stirring occasionally, for about 1 hour or until thickened.
Serve with pasta.
