Ingredients
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1 ounce butter
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1 tablespoon olive oil
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2 stalks celery
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1 onion
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4 ounces streaky bacon
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1 lb hamburger or 1 lb ground beef
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1 (14 ounce) can chopped tomatoes
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2 bay leaves
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salt
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fresh ground black pepper
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2 cloves chopped garlic
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4 ounces mushrooms
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1/4 pint beef stock
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1 glass red wine
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2 tablespoons double cream
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3/4 tablespoon tomato puree
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thyme
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oregano
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1 carrot
Instructions
- Gently melt the butter & oil in a large pan which can be covered.
- Add chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden.
- Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink.
- Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano.
- Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld.
- As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best.
- After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese.