Ingredients for 8 portions
2 tablespoons of olive
oil
2 garlic cloves,
minced
1 ½ cup onion finely
chopped
1 ½ cup of celery (2
large stalks) chopped
1 cup of carrots (2
thin carrots) chopped
3 cups of chopped Portobello
mushrooms
2 pounds of lean
ground beef
2 cups of white wine
2 tablespoons of dried
oregano
2 tablespoons of dried
basil
2 bay leaves
6 oz (170 grams) of tomato
paste
3-4 cups of water
Coarse sea salt
Freshly ground black
pepper
Preparation
In a deep skillet with
a lid, heat the olive oil over medium heat and sauté the onion, garlic, celery,
carrots and mushrooms, for about 15-20 minutes, stirring occasionally.
Increase the heat to
medium-high, add the meat and cook the sauce, stirring to incorporate. Cook
until the meat turns brown, about 12-15 minutes, stirring occasionally.
Lower heat to medium
and add the wine. Cook for about 5-7 minutes until the wine is reduced to half.
Add the herbs, mix and cook for about 3-5 minutes.
Add the tomato paste
and mix well. Add 1-2 cups of water and bring to boil. Reduce the heat and cook
covered for 30 minutes. Add another cup of water and cook for another 30
minutes. Add another cup of water and continue cooking half hour more.
Season with salt and
pepper to taste.