4.5/5
(2 Votes)
Ingredients
- 2 tblsps. extra-virgin olive oil
- 1 stalk celery with leaves, finely chopped
- 1 medium sized carrot finely chopped
- 1 medium sized onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 1/2 lbs. ground beef
- 1 tblsp. dried oregano
- 1/2 cup dry red wine
- 1/2 cup half and half
- 1 can(28 ozs.)plum tomatoes crushed slightly, with juices
- 2 tblsps. tomato paste
- 1 cup defatted chicken broth
- salt and freshly ground black papper to taste
- 1 lb. cooked linguine
- 2 tblsps. chopped flat-leaf parsley, for garnish
Preparation
Step 1
1. Place oil in large, heavy pot over medium-low heat. Add the celery, carrot, onion and garlic, then cook 8 - 10 minutes, stirring occasionally,
2. Raise heat to medium and add the ground beef and oregano. Cook for about 8 minutes stirring and breaking up meat, unitl it begins to brown.
3. Add the wine and simmer for about 10 - 12 minutes. Add the half-and-half and simmer until nearly reduced, about 6 -8 minutes.
4. Add the tomatoes, tomato paste and broth. Bring to a gentle simmer and cook over medium-low heat, partially covered, for 1 hour, stirring a few times. Season to taste with salt and pepper.
5. Serve hot over just cooked linguine and sprinkle with chopped parsley.