Servings: 4 to 6 » Preparation: 40 mins » Cooking: 2 hours 10 mins » Level: Easy
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Ingredients:
1 1/2 lb (750 g) ground (minced) beef
1/3 cup (90 ml) extra-virgin olive oil
1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, finely chopped
1 sprig fresh rosemary
3 tablespoons finely chopped parsley
Salt and freshly ground pepper
1/2 cup (125 ml) dry red wine
4 large firm-ripe tomatoes, peeled and coarsely chopped
1-2 cups (250-500 ml) beef stock (homemade or bouillon cube)
1 lb (500 g) spaghetti
Procedure:
Saute the beef in the oil in a large pan over high heat until browned all over, about 5 minutes
Add the onion, celery, carrot, garlic, rosemary, and 2 tablespoons or parsley and cook for 5 minutes
Season with salt and pepper
Pour in the wine and let it evaporate
Stir in the tomatoes and simmer over medium-low heat for at least 2 hours, adding stock as the sauce begins to thicken and stick to the bottom of the pan
Remove the rosemary
Just before the sauce is ready, cook the spaghetti in a large pan of salted, boiling water until al dente
