Tomato And Beef Ragù
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium carrot, finely chopped
- 1 small celery rib, finely chopped
- 1 small onion, finely chopped
- 1 pound beef eye of round or top round, finely chopped
- Salt and freshly ground pepper
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried oregano
- Pinch of freshly grated nutmeg
- One 28-ounce can whole tomatoes, finely chopped, juice reserved
- 1 tablespoon tomato paste
- 1/2 cup dry red wine
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