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Home -> On the Side -> Sauces
Recipe submitted by submitter
Ingredients (view qty in metric system instead)
1 tablespoon olive oil 1 small onion, finely chopped 1/4 cup celery, finely chopped 1/4 cup carrot, finely chopped 3 cloves garlic, finely chopped 8 ounces lean ground beef 1 package (28 oz.) crushed tomatoes in puree 1/2 cup water 1/3 cup dry red wine 1 teaspoon chopped fresh marjoram or 1 tespoon fried marjoram, crushed 1 teaspoon Instant Beef Flavor Bouillon
Directions
HEAT olive oil is large saucepan over medium-high heat. Add onion, celery, carrot and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Add beef; cook stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.
STIR in tomatoes, water, wine, marjoram and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
SERVE over pasta. Sprinkle with shredded Romano cheese, if desired.
Yields 3 cups
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