Ingredients:
- 2 pounds ground beef
- 1 large onion finely chopped
- 2 cloves garlic
- 3 cups beef stock
- 1 cup red wine
- 2 Teaspoons fresh rosemary leaves, chopped fine
- 1 Teaspoon gelatin for thickening
- Sea salt and pepper
Preparation:
- Brown meat in a cast iron skillet, no need to pour out fat if you’re using beef from grass fed cows. Add onions, stock, wine and rosemary.
- Bring to a boil and cook, uncovered, for 15 to 30 minutes until liquid has reduced to a thick sauce. Season to taste.