Ingredients
1 Diced Onion
3 Diced Carrots
3 Diced Celery
1 pound Ground Beef
1 can Diced Tomatoes (San Marzano)
1/2 cup Vermouth
2 cloves Crushed Garlic
4 cups Beef Broth
2 tablespoons Tomato Paste
1 Bay Leaf
2 teaspoons Dried Oregano
1 teaspoon Crushed Pepper Flakes
3 tablespoons Balsamic Vinegar
1 cup Cream
Preparation
In a large deep pan, add 1 tblspn of olive oil and saute the diced onion, carrots and celery until lightly browned and softened.
Once vegetables have been slightly browned, place a well in the center of the pan with a small amount of olive oil and 2 cloves of crushed garlic. Mix well once garlic becomes aromatic.
Add gtound beef and begin to break apart with vegtables. Cook until most of the pink is gone.
Once beef has mostly browned add 1/2 cup of vermouth. Mix and cook until most of the liquid has evaporated.
Next add 1 can of diced tomatoes, 3-4 cups of beef broth and 2 tablespoons of tomato paste. Mix well
Add bay leaf, oregano, red pepper flakes, balsamic vinegar and bring to a simmer. Simmer for about 1 hour.
After simmering for about an hour add 1 cup of cream or half and half. Mix and simmer for another 45 min.
