Clean the onion, wash and wash the celery, the carrot, the basil the parsley and chop them together. Cut the meat into small pieces. Heat the oil in a terracotta casserole and sauté the chopped vegetables. Add the meat and brown it over high heat, from time to time. When it is uniformly browned, pour the wine until it evaporates. Blanch the tomatoes in boiling water for about a minute, peel and remove the seeds and cut into small pieces. Dilute the tomato paste in a cup of water and add it, with the tomatoes to the meat. Salt, pepper, cover and lower the heat, cook for 2 hours, stirring occasionally over very low heat.

Preparation time: 2 hours

Ingredients for 5/6 people

  • 400 gr of beef
  • 400 gr of tomatoes
  • 1 onion
  • 1 carrot
  • 1 celery coast
  • some basil leaves
  • 30 gr of persley
  • 5 tablespoons of olive oil
  • 1 glass of red wine
  • 1/2 tablespoon of tomato paste
  • Salt anf pepper