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Ingredients
| salt |
| black pepper |
| fresh oregano |
| garlic |
| salted butter: 1/4 cup |
| olive oil: 1/2 cup |
| onions (chopped): 1 1/2 cups (finely chopped) |
| carrots (grated): 1 cup (grated) |
| celery (chopped): 1/2 cup (finely chopped) |
| white mushrooms: 2 1/2 cups (finely chopped) |
| parsley: 2 tsp (finely chopped) |
| ground beef, lean: 2 lbs |
| all-purpose flour (unsifted): 2 Tbl |
| canned tomato puree: 2 Tbl |
| red wine: 1 cup |
| soup - beef broth: 3 1/2 cups |
Italian Meat Sauce
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
0 min -
Servings
5 serving(s)
Tags
- 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.