- ID: C200607D
- Tags: #italian
- Author: Lucas Maystre
- Source: Tinetta Maystre
Quantities are fairly flexible.
- 500gr minced beef (rather lean meat if possible)
- 3 boxes (= 1.2 kg wet) of chopped tomatoes ("pomodori triturati"). Can also put fresh tomatoes (peeled and diced) if they are in season.
- 2 onions, minced
- 1-2 carrots, shredded
- 2-3 leaves of celery, shredded
- 2 cubes of beef stock
- 2-3 tbsp tomato paste
- 2 coffee spoons of flour
- 4 tbsp red wine (optional)
- Italian herbs, bay leaf
- Cook the onions, then add the minced beef ("faire revenir").
- Add in the carrots and the celery and cook them.
- Add the stock cubes (try to break them so that they season the whole dish), salt if needed, and italian herbs.
- Add two coffee spoons of flour, mix well.
- If available, add in the red wine.
- Add the tomatoes (first fresh then those in a can), a bay leaf, and the tomato paste.
- If needed, add water. Let it simmer for 30 min.
Verify that the seasoning is to taste and / or if more liquid or tomatoes are needed.
- Can serve as basis for lasagna.