1 Lb. Lean Ground Beef
1 Can Diced Tomatoes
1 Medium Onion, Diced
2 Large Garlic Cloves, Minced
6 Mushrooms, Washed and Sliced
1 C Red Wine
1/8 C Balsamic Vinegar
1/2 tsp Italian Seasoning
1/2 tsp Oregano
1/2 tsp Rosemary
1/2 tsp Basil
Pinch Salt
Pepper
Fresh Basil
DIRECTIONS
In large frying pan on medium high heat, brown ground beef and onions. Once cooked drain off excess grease, return to medium heat and pour in diced tomatoes. Add garlic, dry herbs*, salt and pepper. Add in red wine (I used the Cheeky Monkey Cabernet Merlot Grenache), balsamic vinegar and mushrooms. Reduce heat to medium low and allow sauce to thicken to desired consistency. Serve over favourite cooked pasta. I like a penne lisce or tri coloured fusilli noodle. Top with largely chopped basil. Enjoy!
*I Like to use my mortar and pestle to break down the dry herbs.
Originally published in The Wine Cellar September 2015.
