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1/4 c Butter 2 tb Flour
1/2 c Olive oil 2 tb Tomato puree
1 1/2 c Onion; finely chopped 1 c Red wine
1 c Carrots; grated 3 1/2 c Beef broth
1/2 c Celery; finely chopped 1 x Salt; to taste
2 1/2 c Mushrooms; finely chopped 1 x Pepper; to taste
2 ts Parsley; finely chopped 1 x Oregano; to taste
2 lb Lean ground beef/hamburger 1 x Garlic; to taste
5 servings
Combine butter and oil in large frypan and heat. Add onions and saute' 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.
Each serving is about 1 cup of sauce.
1/2 c Olive oil 2 tb Tomato puree
1 1/2 c Onion; finely chopped 1 c Red wine
1 c Carrots; grated 3 1/2 c Beef broth
1/2 c Celery; finely chopped 1 x Salt; to taste
2 1/2 c Mushrooms; finely chopped 1 x Pepper; to taste
2 ts Parsley; finely chopped 1 x Oregano; to taste
2 lb Lean ground beef/hamburger 1 x Garlic; to taste
5 servings
Combine butter and oil in large frypan and heat. Add onions and saute' 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.
Each serving is about 1 cup of sauce.