1cupmushrooms - use a variety of different kinds if possible
2clovesgarlic - thinly sliced
1cantomatoes - 28-ounce
½cupbeef stock (beef broth or beef bouillon) - add more as necessary
½tablespoonoregano - dried
½tablespoonsage - dried
½tablespoonthyme - dried
1cupbasil - fresh chopped
2tablespoonsBalsamic vinegar
1tablespoonsalt
½tablespoonground black pepper
1piecebay leaf (bay leaves)
½cupred wine - optional
1small packageParmesan cheese - fresh grated
Instructions
Combine ground beef, butter, onions, and mushrooms in a large saucepot. Let them cook down for about 8 minutes.
After the meat has been a bit browned and the onions and mushrooms are cooked down about half way. Add the rest of the ingredients into the pot.
Let it simmer for 1 hour uncovered, stirring continuously to speed up the process. Alternatively cover it and let it simmer for 2-4 hours. Add additional bone broth if the sauce gets too thick.
Serve with cooked pasta and freshly grated parmesan cheese.