2-4 cloves of garlic crushed & roughly chopped
1 minced onion
1 lb. ground boef
2c pureed tomatoes
'shrooms
1c red vino
dash nutmeg
1/2c heavy cream
sautee the garlic & onions for about 10 minutes in olive oil. Turn the heat up high and add the gr beef. Brown the beef, stirring constantly. When most/all the moisture has cooked off, throw in some vino. Cook off the moisture again. Throw in the 'shrooms. I used about 1/2lb of fresh chanterelles this time. Cook until they start to release moisture & cook down. Add tomato puree & turn down heat. S&P to taste & a dash of nutmeg.
Serve over pasta with freshly grated Parmegiano or Grana Padano. Drink copious amounts of the red wine added previously with pasta.
1 minced onion
1 lb. ground boef
2c pureed tomatoes
'shrooms
1c red vino
dash nutmeg
1/2c heavy cream
sautee the garlic & onions for about 10 minutes in olive oil. Turn the heat up high and add the gr beef. Brown the beef, stirring constantly. When most/all the moisture has cooked off, throw in some vino. Cook off the moisture again. Throw in the 'shrooms. I used about 1/2lb of fresh chanterelles this time. Cook until they start to release moisture & cook down. Add tomato puree & turn down heat. S&P to taste & a dash of nutmeg.
Serve over pasta with freshly grated Parmegiano or Grana Padano. Drink copious amounts of the red wine added previously with pasta.