Total time: max 3hour Preparation time: 10-15 minutes Cooking time: 2-3 hours Cost: Reasonable ManoMeter - Difficulty: Easy
Ingredients · 120 g (4 oz.) lean ground pork · 380 g (13 oz.) lean ground beef · 2 onions, chopped · 2 cloves garlic chopped · 125 ml (1/2 cup) chopped celery · 2 tbsp. olive oil · 125 ml (1/2 cup) red or white wine · 400 ml (2 cups) beef stock · 700 g (1 3/4 lb.) peeled tomatoes + 2 tbsp. tomato paste · Salt, pepper · 2 Bay leaves · 1 basil leaf
Preparation
1. Chop celery, onions, and garlic
2. In a pot, sauté the chopped onions and celery over low heat with olive oil until they become somewhat soft and colour slightly (approx. 5min)
3. Add chopped garlic; stir with a wooden spoon making sure not to burn (approx. 2min)
4. Add the lean ground meat and cook over medium heat; as you turn the meat, season with salt and pepper
5. Deglaze the meat with a splash of white or red wine; increase the heat until the wine has evaporated. Add the tomatoes and the tomato paste and thin with beef stock
6. Add the bay leaves and basil
7. Allow the sauce to boil gently; cover the pot and let simmer for two to three hours, adding more broth as necessary
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