Great sauce for fresh pasta! The longer this sauce simmers the better.
Ingredients
- 1 lb ground beef
- 3 tbsp oregano
- 1/2 yellow onion, diced
- 1/2 large carrot, diced
- 1 stalk celery, diced
- 4 cloves garlic, puree
- 2 – 3 cups white wine
- 1 – 2 cups vegetable stock
- 1/3 cup tomato paste
- 1 spring of rosemary
- salt and pepper to taste
Directions
- Brown ground beef with olive oil in pan on high
- Brown until dark and crispy
- Add oregano, salt, and pepper to season
- Drain and set aside
- Add onion, carrot, celery, and garlic to pan on medium heat for 5 mins
- Add ground beef back into pan
- Deglaze with white wine
- Add sprig of rosemary
- Reduce wine, add 1 cup of vegetable stock
- Add tomato paste and stir to combine
- Let simmer for hours or until ready to serve
- As sauce reduces add more wine and vegetable stock as needed
- You may also wish to add water, if too dry, to thin out before serving
Thanks to chef Jeff @ Sorrentino’s