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Ingredients
- 1 onion
- 1 celery stalk
- 1 carrot
- 1 or more cloves of garlic
- some leaves of parsley
- 1 bay leaf
- 2 cloves
- 250 gr of ground beef
- 300 gr of tomato pulp
- 1 glass of red wine
- extra virgin olive oil
- salt and pepper
Preparation
Step 1
Finely chop the onion, celery and carrot. Saute this. When this has been cooking for a while, add the ground beef, salt, pepper, cloves and bay leaf. Let the mixture brown well on low flame for about 10 minutes. Then, add the wine that must evaporate on high flame. Add the tomato pulp, let it come to a boil and then lower the flame and let it cook for an hour or more, adding hot water if it becomes too dry.