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Ragu Sauce
2 Pounds Ground Beef, lean
2.5 Cups Onions, Diced
1 Cup Carrots, diced fine
2 Tablespoons Garlic, Minced
1.5 Pounds Mushrooms, sliced or dice
6 Pound 9 Ounce (2.98kg) Can Tomatoes,
crushed
12 Ounces (340g) Tomato Paste
1-2 Cups Wine, red, optional
1 Tablespoon Basil, dry
3 Tablespoons Oregano, dry
1 Teaspoon Rosemary, dry
3 Tablespoons Parsley, dry
1 Teaspoon Cayenne or Red Chili Flakes,
Optional
2 Teaspoons Black Pepper, ground
Salt to taste
Brown ground beef in a large pot. When browned remove meat and all but 2
tablespoons of the fat. Sauté onions and
carrots until lightly browned and translucent.
Add garlic and tomato paste, sautéing until sauce has browned just
slightly. Add mushrooms and cook 5
minutes. Add wine, herbs and spices and
tomato sauce. Stir well and allow to simmer over low heat for 1 hour. Taste and adjust salt if needed. Enjoy!
This is a large amount of sauce. 10-12 servings.
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