0 ServingsPrep: 0 min. Cook: 30 min.
Ingredients
- 1 tablespoon olive oil
1 small onion
- finely chopped
1/4 cup finely chopped mushrooms (optional)
1/4 cup shredded carrot
3 cloves garlic
- finely minced
8 ounces lean ground beef
1 (28-ounce) can crushed tomatoes in puree
1/2 cup water
1/3 cup dry red wine
1 teaspoon dried basil
- crushed
1/2 teaspoon dried oregano
- crushed
1 teaspoon beef base or instant bouillon granules
Directions
- Heat olive oil is large saucepan over medium-high heat. Add onion,
- celery, carrot and garlic; cook, stirring occasionally, for 3 to 4
- minutes or until tender. Add beef; cook stirring occasionally, for 4
- to 5 minutes or until beef is no longer pink.
- Stir in tomatoes, water, wine, basil, oregano and bouillon; bring to
- a boil. Reduce heat to low; cook, stirring occasionally, for 10 to
- 15 minutes or until flavors are blended.
- Serve over your choice of cooked pasta. Sprinkle with freshly grated
- Parmesan cheese, if desired.
- Yield: serves 0