4 tablespoons of olive oil
4 finely chopped onions
4 cloves of garlic, minced
600g ground beef
2 stalks of celery, finely chopped
160g tomato paste
1 can of crushed tomatoes
2 large carrots, grated
1/2 cup of beef broth
1/2 cup of red wine
1 sprig of rosemary
salt and black pepper to taste
1 teaspoon of ground cumin
2 tablespoons of chopped fresh oregano
4 tablespoons of olive oil
4 finely chopped onions
4 cloves of garlic, minced
600g ground beef
2 stalks of celery, finely chopped
160g tomato paste
1 can of crushed tomatoes
2 large carrots, grated
1/2 cup of beef broth
1/2 cup of red wine
1 sprig of rosemary
salt and black pepper to taste
1 teaspoon of ground cumin
2 tablespoons of chopped fresh oregano
Heat the olive oil in a saucepan
Add the onions and garlic and cook until translucent
Add the ground beef and cook until browned, breaking it up with a spoon as it cooks
Add the celery, tomato paste, and crushed tomatoes
Stir well to combine
Let it simmer for 5 minutes
Add the beef broth, red wine, rosemary, salt, black pepper, cumin, and oregano
Stir well to combine
Continue cooking over low heat, uncovered, until the sauce has thickened slightly
Remove the rosemary sprig and check the seasoning
Fill 4 containers with a capacity of 500g each and seal hermetically
Preheat the oven to moderate temperature (170°C)
Place the containers in a large baking dish filled with water, cover, and bake for 50 minutes
Storage: 4 months
Serve in 4 pots of 500g each.
