150g minced pork
250g minced beaf
250cc tomato sauce see"sauce"
150cc red wine
100g (1/2)carrot, finely chopped
30g celery stalk, finely chopped
150g (1)onion, finely chopped
1 teaspoon clove garlic , finely chopped
30cc olive oil
1 bay leaf , salt and paper
250g minced beaf
250cc tomato sauce see"sauce"
150cc red wine
100g (1/2)carrot, finely chopped
30g celery stalk, finely chopped
150g (1)onion, finely chopped
1 teaspoon clove garlic , finely chopped
30cc olive oil
1 bay leaf , salt and paper
Italian
cuisine
cuisine
culinary sauce
1. Heat the olive oil and add garlic in a heavy sauce pan. Add carrot, celery, onion and a touch of salt and cook,stirring occasionally.
2. Add the meat, salt and paper, breaking them up into smaller chunks. Browned the meat.Add bay leaf and wine. Allow the alcohol to evaporate.
3. Add the tomato sauce and stir. Lower the heat, Cover and leave to simmer for 1/2 hours to 1 hour.4. Season with a sprinkle salt when the fat separates from the sauce like this photo.
