6 slices Bacon
2 tablespoons Butter
2 Onions, fine chop
2 Carrots, diced
3 ribs Celery, diced
1 1/4 pounds Ground Beef
1/4 cup Dry White Wine
1 can Beef Broth
3/4 can Tomato Paste
2 tablespoons Light Cream
Salt and Pepper
Preparation:
Dice the bacon and saute until brown. Remove.
Add the butter to the bacon fat and saute the onions, carrots and
the celery over low heat stirring frequently. Add the meat and cook
until it is brown. Stir in the wine and boil rapidly until the liquid
has almost evaporated. Stir in the broth and the paste and the salt
and pepper. Simmer covered for one hour. Stir in the cream and just
bring it up to the boil. Yields 4 servings.
