steve@thestove's Notes:
1 pound ground beef, not lean Ask a question about this ingredient
1 yellow onion, medium, chopped Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
good olive oil Ask a question about this ingredient
1 28 oz can whole italian tomatoes, with juice Ask a question about this ingredient
2 tablespoons tomatoe paste Ask a question about this ingredient
1 tablespoon Bovril or other beef concentrate Ask a question about this ingredient
1 teaspoon Worcestershire sauce Ask a question about this ingredient
3/4 teaspoons salt Ask a question about this ingredient
1/4 teaspoon pepper Ask a question about this ingredient
Reconstituted Porcini mushrooms to taste (optional) Ask a question about this ingredient
Lightly coat bottom of a medium saucepot with olive oil, add butter and melt over medium flame on stovetop. Do not brown butter.
Ask a question about this stepWhen butter and oil are hot, add onions and "sweat" until translucent.
Ask a question about this stepAdd ground beef but DO NOT crumble or break apart. Add meat in one "lump." Turn heat down to low, cover pot and simmer for 45 minutes.
Ask a question about this stepAfter approximately 45 minutes the meat should be brown all over. Break meat apart into tiny bits with a wooden spoon. Do not drain. Add remaining ingredients, leaving tomatoes whole. Simmer covered for 1.5 - 2 hours, stirring occasionally.
Ask a question about this stepBreak tomatoes apart with wooden spoon and simmer partially covered for 30 more minutes.
Ask a question about this stepTaste for salt. Serve over your favorite pasta with plenty of good-quality Parmesan cheese.
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