Italian Meat Sauce
|Butter||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Finely chopped onions||1 1⁄2 Cup (24 tbs)|
|Grated carrots||1 Cup (16 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped mushrooms||2 1⁄2 Cup (40 tbs)|
|Finely chopped parsley||2 Teaspoon|
|Lean ground beef||2 Pound|
|All purpose flour||2 Tablespoon|
|Tomato puree||2 Tablespoon|
|Red wine||1 Cup (16 tbs)|
|Beef broth||3 1⁄2 Cup (56 tbs)|
|Freshly ground pepper||To Taste|
Combine butter and oil in large frypan; heat.
Add onions; saute 1 minute.
Add carrots, celery, mushrooms, and parsley; cook, stirring frequently, 5 minutes.
Crumble in ground beef; cook, stirring frequently, until lightly browned.
Sprinkle flour over beef; stir until well blended.
Stir in tomato puree.
Add wine gradually; stir constantly.
Add beef broth; season with salt and pepper.
Simmer, stirring occasionally, about 1 hour, until thick.