Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Butter |
| 2 tablespoons | Flour |
| ½ cup | Olive oil |
| 2 tablespoons | Tomato puree |
| 1½ cup | Onion -- finely chopped |
| 1 cup | Red wine |
| 1 cup | Carrots -- grated |
| 3½ cup | Beef broth |
| ½ cup | Celery -- finely chopped |
| Salt -- to taste | |
| 2½ cup | Mushrooms -- finely chopped |
| Pepper -- to taste | |
| 2 teaspoons | Parsley -- finely chopped |
| Oregano -- to taste | |
| 2 pounds | Lean ground beef/hamburger |
| Garlic -- to taste |
Combine butter and oil in large frypan and heat. Add onions and saute' for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree. Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with past
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