Sunday, January 22, 2023


Servings: 8

Prep time: 20

Cook time: 2H



2 tbsp olive oil

3 tbsp butter

1 small onion, diced

3 stalks (medium sized) celery, diced

3 small carrots, diced

1 lb. ground beef or veal (preferably mixed)

2 cups red wine

1 large can San Marzano tomatoes

1 can tomato sauce

Pappardelle pasta

1/4 cup grated parmesan + more for serving




Preheat the oven to 250-275. In a large Dutch oven, brown the ground beef/veal until cooked and crumbly.  Remove to a small dish.


Add the carrots, onions, and celery along with a splash of olive oil and begin sautéing for about 5 minutes.  Add the garlic, sauté for 1 more minute, then add the red wine, and cook over medium heat until the wine is almost completely cooked down and evaporated.


Add the tomatoes, and the tomato sauce, return the meat to the pot and bring to a boil.  Remove from the stovetop and place in the oven for 2-3 hours.  Stir once or twice, taste for seasonings when done.

Notes:   You can never go wrong with this recipe.  This makes enough for 8 people, but if you are only feeding 2, that's 2 dinners for leftovers and 2 dinners for the freezer.  Also, please add 1 tsp of sugar if the acidity is a problem (it KILLS me).  The Infamous Marcella Hazan

No comments :

Post a Comment

Copyright © Tinks Kitchen
Design out of the FlyBird's Box.