Even myself: I’m not a carnivorous at all, and once in a while I found myself craving for this meat sauce.
Sometimes I freeze it and then defrost it in those days in which I don’t want to cook (and yes, I do have those days too.)
I first published my recipe in Mamás Latinas. For the pictures, I served it with vermicelli al dente and Parmigiano Reggiano. I hope you like it.
In a large deep skillet with a lid, put heat oil over medium heat. Sauté the garlic and onion until wilted, about 5 minutes. Add the meat, turn up the heat and cook until cooked through, about 10-12 minutes. Add the wine, reduce the heat and cook until the liquid has reduced by more than half. Add the herbs and the carrots and cook over medium heat for 5 minutes. Add the tomatoes and bring to a boil. Cover and simmer for 1 hour. Add the mushrooms and cook for 5 minutes until they are hydrated. Add salt and pepper to taste.