| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Italian, Beef, Main dish | 1 | Serving |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | md | Onion, finely chopped |
| 2 | md | Carrots, finely chopped |
| 2 | Celery stalks, finely choped | |
| 3 | Cloves garlic, pressed | |
| 1 | tb | Dried parsley |
| 1 | lb | Lean ground beef |
| 2 | tb | All purpose flour |
| 1 | cn | Campbell's Beef Broth 10 1/2 oz plus equal amount water |
| Freshly ground black pepper and salt to taste |
INSTRUCTIONS
I first process the carrots in the food processor to get them really chopped finely. Then process the onion and celery to a course fine chop. Heat the oil in a large sauce pan and saute the onion, carrots, celery, garlic and parsley. When they start to soften, add the ground beef and fry until the meat browns. Then stir in the soup, water, salt and pepper. Simmer uncovered gently for an hour or so. Watch the liquid content of the sauce. The sauce should thicken but still retain a little of the moisture. When ready to serve, thicken the sauce with the 2 plus or minus tablespoons of flour to make it thick and sticky. Can be served over any spaghetti or linguini, but best IMHO served over or on the side with Mike's Capellini with Garlic. Posted to MM-Recipes Digest V4 #247 by Mike Reeves <[email protected]> on Sep 16, 1997
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