4 garlic cloves, peeled and halved

3 tbsp (45 ml) olive oil

1 onion, cut into chunks

1 carrot, cut into chunks

1 celery stalk, cut into chunks

1/2 lb (225 g) lean ground beef

1 cup (250 ml) red wine

6 cups (1.5 litres) chicken broth

1 can (28 oz/796 ml) diced tomatoes

1/2 cup (125 ml) tomato paste

1/2 tsp red pepper flakes

1/2 tsp chopped rosemary

In a large pot over medium-high heat, brown the garlic in the oil. Remove from the heat, remove the garlic, and keep the oil in the pot.

In a food processor, finely chop the garlic with the vegetables. Add the mixture back to the pot and soften over high heat. Add the meat and cook, breaking it up with a wooden spoon as it browns. Add the wine and let reduce by half. Add the remaining ingredients and simmer over medium heat for 1 hour. Season with salt and pepper, then set aside.

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