Ingredients
Scale
- 2 Tbsp. extra-virgin olive oil
- 2 medium onions, chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1 pound ground beef
- 1/2 cup fruity red wine such as Merlot or Zinfandel
- 3 cups beef stock
- 3 Tbsp. tomato paste
- 1/2 cup heavy cream
- 2 lbs spaghetti squash or cauliflower (cooked) (not included in nutritional info.)
Notes
Came out a little thin, even without using the second part of the stock. Add a little bit less stock at first, and add more if necessary. Add more tomato paste as well.
Nutrition
Carbs: 9.6 Net Carbs: 7.4 Calories: 376 Fat: 20.1
Directions
- 1. Heat the oil in a large heavy pot over medium-high heat.
- 2. Let the pan get good and hot.
- 3. Add onions, celery, and carrots.
- 4. Let them caramelize a little on all sides.
- 5. Sauté until soft, 8-10 minutes.
- 6. Add beef and sauté until browned, breaking it up with the back of a spoon.
- 7. Add wine and bring to a boil.
- 8. Boil 1 minute, stirring often and scraping up browned bits with the spatula.
- 9. Add 2 1/2 cups stock and the tomato paste.
- 10. Whisk until smooth.
- 11. Reduce heat to very low and gently simmer, stirring occasionally, for 1 1/2 hours.
- 12. Taste and season with salt and pepper as needed.
- 13. Bring cream to a simmer.
- 14. Gradually add to sauce, stirring constantly.
- 15. Cover sauce with a lid, keeping it slightly ajar, and simmer over low heat, stirring occasionally, until milk is absorbed (about 45 minutes). Add more stock by 1/4-cupfuls if it gets too thick.
- 16. Sprinkle with Parmesan and chopped, fresh basil if desired.