Ingredients
- 1kg of ground beef
- 150gr of bell pepper
- 150gr of celery
- 150gr of carrots
- 150g of white mushroom
- 300gr of white onions
- 150gr of tomato paste
- 10 cloves of garlic
- 500g of tomato sauce
- Salt
- Bay leaf
- [Optional] Chili powder
- [Optional] Clove powder
Procedure
- Dice the bell pepper, celery, carrots, white mushroom, white onions, and garlic in small pieces
- Heat up some olive oil in a large pan (large enough to house all the ingredients)
- Once the oil has heated up, add the white onion, carrots, and celery in the pan. Cook for about 5 to 10 min. The carrots and celery should have softened, and the onions should be translucent.
- This is effectively a mirepoix with a ratio of 2:1:1 of onion to celery and carrots
- Add the garlic and mushroom.
- Make a little well in the middle then add the tomato paste.
- Fry the tomato paste until fragrant
- Make another well in the middle then add the ground beef
- Cook the ground beef until brown
- Add the tomato sauce and mix it well with the rest of the ingredient
- Add salt to taste
- At this stage, you can add chili powder and clove powder
- Chili powder will give some extra heat
- Clove powder will give some subtle sweet and warm flavor
- Mix everything well and drop one or two bay leaf in the pan
- The bay leaf will add a subtle and refreshing taste to this heavy dish
- Cover and leave the lid ajar
- Simmer for 30min to an hour
- Remove the bay leaf and it is ready to serve with any starch you like
- I usually serve this with any pasta that can retain sauce very well