1 small onion diced
1 carrot peeled and diced
1 stalk celery diced
1 lb lean ground beef
salt and pepper
1/2 cup red wine
1 28oz can diced tomatoes (the original recipe calls for whole tomatoes and wants you to mash them up but i'm too lazy for that. I usually pick the diced tomatoes that have been seasoned with garlic and basil)
3 Tbsp chopped Parsley
4 C beef stock
In a saucepan over medium high heat warm the olive oil. Add the onion carrot and celery and cook until tender, about 5 minutes. Add the beef, season with salt and pepper and cook for 10 minutes stirring to scrape up any brown bits from the bottom of the pan. Deglaze with the wine, and cook until it begins to evaporate. Add the tomatoes crushing them while stirring. (this is the part I didn't feel like doing so I used diced tomatoes. I personally think that the recipe is just as good this way.) Add the parsley, and cook for another 10 minutes. Add the stock, adjust seasonings, and lower the heat. Simmer until the sauce is rich and thick 1 to 3 hours. (typically it takes a full 3 hours for me. You can throw some tomato paste in if you want to speed up the process)
Original recipe from La Cucina Italiana
This printable recipe from StartingtoSimmer.blogspot.com
