Cooking Instructions
- 1
Finely chop carrot, onion, and celery. Sweat in large frying pan with olive oil. Once soft add beef and pork, cook until browned. Drain some excess fat if there is a lot
- 2
Add red wine and reduce by half. Once reduced, add tomatoes and half of the beef stock with some salt and pepper.
- 3
Stir and let simmer on low heat for 2 and half hours. Add stock as sauce reduces. May add water if sauce becomes too thick
- 4
Toss in desired pasta immediately after cooked and serve!
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