Foodio

Preparation

In a pot, sweat onion, carrot, and celery (2/1/1 ratio) in olive oil at medium heat (5/9). After 1 minute, add garlic. Remove from pot.
Increase heat to high (9) and add meat. Add 2 four-finger-pinches of kosher salt and pepper. Cook stirring until fat is rendered and the meat is sizzling and all water content is gone.
Add 60 ml tomato purée, mix, and cook for 30 seconds.
Add 200 ml wine and deglaze. Scrape all the browned bits of meat stuck on the bottom of the pot.
Add vegetables, herbs, seasoning (2 four-finger-pinches of kosher salt and pepper), crushed tomatoes and water. Optional beef stock.
Lower heat to medium/low (4) and let simmer under lid for a minimum of 40 minutes.
Season with salt, soy sauce, balsamic vinegar, fish sauce or MSG if needed.
Serve with pasta and parmesan.

In a pot, sweat onion, carrot, and celery (2/1/1 ratio) in olive oil at medium heat (5/9). After 1 minute, add garlic. Remove from pot.
Increase heat to high (9) and add meat. Add 2 four-finger-pinches of kosher salt and pepper. Cook stirring until fat is rendered and the meat is sizzling and all water content is gone.
Add 60 ml tomato purée, mix, and cook for 30 seconds.
Add 200 ml wine and deglaze. Scrape all the browned bits of meat stuck on the bottom of the pot.
Add vegetables, herbs, seasoning (2 four-finger-pinches of kosher salt and pepper), crushed tomatoes and water. Optional beef stock.
Lower heat to medium/low (4) and let simmer under lid for a minimum of 40 minutes.
Season with salt, soy sauce, balsamic vinegar, fish sauce or MSG if needed.
Serve with pasta and parmesan.