- 1 large onion, rough dice
- 2 large carrots, rough dice
- 4 ribs of celery, rouch dice
- 4 cloves of garlic
- Extra-virgin olive oil for pan
- Kosher salt
- 3 pounds ground chuck, brisket or round (or combination)
- 2 cups tomato paste
- 3 cups hearty red wine
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 4 cups romato sauce
In a food processor, puree onion, carrots, celery and garlic into a course paste.
In large pot over medium heat, coat pan with olive oil. Add vegetables and salt. Bring heat up to medium-high and cook until all the liquid is evaporated and veggies are nice and brown, stirring frequently. BE PATIENT – this is where flavors develop.
Add the ground beef and BROWN THE BEEF.
Add the tomato paste and brown (5 minutes). Add red wine and cook another 5 minutes.
Add water until it measure 1 inch above the meat. Add bay leaves and thyme bundle. Stir to combine. Bring to boil then reduce to simmer, stirring occasionally. As water evaporates, add more. This is where big flavor develops so – LOW AND SLOW! Simmer for at least 4 hours.