Ingredients (Meat sauce):
- 1 celery
- 1 small carrot
- 1 small white onion
- 4 tablespoons extra virgin olive oil
- 1 sprig of rosemary
- 500 g of ground beef
- 1 kg of tomato sauce
- Salt
- Freshly ground black pepper
Ingredients (white sauce):
Preparation:
- Wash the celery and carrots and shred finely with a vegetable grater.
- Clean the onion removing the outer flaky layer, and chop finely.
- Put the oil and vegetables in a pot of medium height. Bring to fire and fry lightly over a low flame for about ten minutes, stirring occasionally.
- Meanwhile, wash the rosemary, select the leaves and chop finely with the mezzaluna on a cutting board.
- When the vegetables have browned, add the meat and chopped rosemary and raise the heat.
- Let the meat season and cook until it dries all its cooking water.
- When it's completely evaporated, add the tomato puree, a large pinch of salt, and freshly ground pepper and wait for it to simmer again.
- Transfer the pan to the smallest heat of the stove and cook for a good hour, covered, stirring occasionally with a wooden spoon.
- When the time is through, add salt to taste.
Total time: 1.5 to 2 hrs
Serve and Enjoy!
