Ingredients

100 g diced bacon
2 Tbsp. olive oil
1 big chopped onion
400 g diced or sliced carrots
400 g diced or sliced celery
2 clove of garlic
400 g beef hamburger or
beef/pork hamburger
125 ml red wine
250 ml bouillon
400 g peeled and diced tomatoes(can)
oregano
chopped parsley
tomato paste
salt
pepper

Directions

Fry the bacon in the olive oil until crisp in a big frying pan (or pot). Add the onion, carrots and celery until lightly browned. Add the hamburger meat and stir frequently until the meat is gray. Add the red wine and let it simmer on low heat until the fluid is evaporated (About 30 to 45 min). Add the bouillon and let it simmer on low heat until the fluid is evaporated (About 45 to 60 min). Add in the peeled and diced tomato's and let it simmer on low heat until the fluid is evaporated (About 1 to 1 1/2 hour). Crush the tomato's. Now add the parsley, oregano, tomato puree, salt and pepper how you like. Let it simmer for a minimum of 1 hour, longer is better, and stir once in a while.

The evaporating time depends on the heat you use. Sometimes it can take a bit longer, sometimes shorter. Make sure you check to see when it is completely evaporated.

It gets better if you leave it over night and serve it the next day. If it is not too hot in the kitchen you can leave it on the oven over night. If it is hot in the kitchen, put it in the fridge until the next day because it can spoil and turn sour.

If you make more than you can eat, freezing it will not take from the taste.

Enjoy!