|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Minced beef||1 Pound|
|Carrot||1 , finely chopped|
|Mushrooms||4 Ounce, trimmed and sliced|
|Canned tomatoes/1 1/2 cups fresh skinned, chopped tomatoes||1 Pound, chopped|
|Tomato paste||3 Tablespoon|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Dried basil||1 Teaspoon|
|Finely chopped parsley||1 Tablespoon (Stalks)|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1|
Heat oil in a frying pan and saute onion until soft.
Add garlic and cook for 1 minute.
Increase heat, add minced beef and cook over a high heat, stirring continuously, until meat juices evaporate and meat begins to brown.
Add carrot, pepper and mushrooms if used, tomatoes, tomato paste, wine, herbs, seasoning and sugar.
Stir to blend well and if mixture looks rather dry add 1/2 cup water.
Cover pan tightly, reduce heat and simmer sauce for 1 hour.
Stir occasionally during cooking to lift any meat sediment from initial browning.