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T
I made it!
In redients
Serves:4
3 tablespoons olive oil 1 cup (250ml) red wine
1 lar e onion, diced 2 tablespoons tomato puree
2 small celery sticks, diced 500 passata
2 carrots, diced fresh basil, as desired
2 lar e cloves arlic, minced salt and pepper to taste
1 k lean beef mince
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Directions
Preparation: 30 min Cook: 2 hours Ready in: 2 hours 30 min
1. Heat olive oil over medium heat in a lar e saucepan or deep fryin pan.
2. Add the diced onion, celery, carrots and arlic. Cook slowly for about 8-10 minutes or until soft. Transfer to a
bowl and set aside.
3. Brown the mince in the same fryin pan. Add the ve etables back into the pan with the mince, add the wine
and scrape up the browned bits from the bottom.
4. Add the tomato paste, passata and chopped basil. Let the sauce cook over very low heat uncovered for 1 1/2
to 2 hours, stirrin occasionally until thickened. Season to taste with salt and pepper.
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