Ingredients
- 454g lean ground beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium-sized carrots, diced
- 2 celery stalks, diced
- ½ cup chopped black olives
- 1 can of crushed tomatoes (796g)
- ½ cup red wine
- ¼ cup finely grated Parmesan cheese
- 1 tablespoon beef bouillon concentrate (such as Bovril)
- 1 teaspoon hot sauce (such as Tabasco)
- 2 tablespoons maple syrup
- 1 sprig fresh thyme
- 2 tablespoons olive oil
- 500g dry spaghetti
- Salt and pepper to taste
- 4 slices of buttered Campagnolo White Loaf
Preparation
- Brown the ground beef in a large pot with olive oil.
- Then add the onion, garlic, carrots, and celery, and sauté for two minutes. Deglaze with the red wine and let it reduce for two minutes. Stir in the tomatoes, olives, Parmesan, beef concentrate, hot sauce, maple syrup, and thyme.
- Let simmer for 1 hour over low heat. Meanwhile, cook the pasta in salted boiling water.
- Serve the pasta with the sauce and generously buttered slices of Campagnolo bread.
Recipe from Rémi, employee of Boulangerie St-Méthode