|Chopped bacon||60 Gram|
|Onion||1 , finely chopped|
|Carrot||1 , finely chopped|
|Celery stick||1 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Ground beef||250 Gram|
|Tomato puree||6 Teaspoon|
|Dry white wine||125 Milliliter|
|Clear stock||125 Milliliter|
|Nutmeg||1 Pinch, freshly grated|
|Olive oil||1 Teaspoon (Leveled)|
|Celery leaves||3 (For Garnish)|
Heat oil in a large and heavy saucepan.
Add bacon and cook gently until the bacon fat starts to melt.
Add onion, carrot, celery and garlic.
Stir-fry until the vegetables start to brown.
Add beef and cook, while stirring continuously, until the meat is evenly brown.
Stir in tomato puree, wine and stock.
Season with salt, pepper and nutmeg.
Close the pan and leave to cook gently for 30 to 40 minutes.
Garnish with celery leaves.