Servings: 4
INGREDIENTS
- Your favorite pasta, cooked according to the instruction on the package
Sauce:
- 1.4 pounds/650 grams ground beef
- 4 carrots, peeled and chopped
- 2 onions, chopped
- 3 celery stalks. chopped
- ⅓ cup white wine
- ¼ cup olive oil
- 7 ounces/200 grams tomato paste
- 1½ cans crushed tomatoes
- 1½ cups warm water
- Bunch of thyme
- 2 sage leaves
- 1 bay leaf
- 1 teaspoon salt
- ⅓ teaspoon black pepper
INSTRUCTIONS
- In a saucepan, heat olive oil and brown the meat until all the liquids evaporate, and the meat gets a nice color with some browning at the bottom of the pan. Remove it to a bowl.
- Add the carrots, onions, and celery to the pan, and continue sautéing for a few minutes.
- Return the meat to the pan. Add white wine and mix until the liquids evaporate, then add tomato paste, crushed tomatoes, water, salt, and pepper. Mix everything well together.
- Add the thyme, sage, and bay leaves. Close the pan and cook on low-medium heat for about two hours, stirring occasionally to prevent the sauce from sticking to the bottom.
- After two hours, the sauce will have reduced and obtained an amazing texture.