Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 small onion finely chopped

  3. 1/4 cup finely chopped mushrooms

  4. 1/4 cup shredded carrot

  5. 3 cloves garlic finely minced

  6. 8 ounces lean ground beef

  7. 1 (28-ounce) can crushed tomatoes in puree

  8. 1/2 cup water

  9. 1/3 cup dry red wine

  10. 1 teaspoon dried basil crushed

  11. 1/2 teaspoon dried oregano crushed

  12. 1 teaspoon beef base or instant bouillon granules

Instructions Jump to Ingredients ↑

  1. Heat olive oil is large saucepan over medium-high heat. Add onion, celery, carrot and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Add beef; cook stirring occasionally, for 4 to 5 minutes or until beef is no longer pink. Stir in tomatoes, water, wine, basil, oregano and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended. Serve over your choice of cooked pasta. Sprinkle with freshly grated Parmesan cheese, if desired. Yield: serves 0 Notes: I use this sauce also for my lasagna


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