Italian pastaBeef sauce preparation details: Italian cuisine and its benefits.Ground chuck or beef.Beef.Grind the meat until smooth. 2, Two pounds of ROMAN TOMATOES (oval tomatoes), if unavailable, use the freshest red tomatoes.Baby fresh mushroom or fresh mushrooms are acceptable; about one pound.150ML CABERNET SAUVIGNON RED WINE (red wine).150ML EXTRA VIRGIN OLIVE OIL.Two cloves of garlic and two basil leaves, or a small handful of Italian parsley.(In my area, it costs

.98 per pound) white onion, or any color will do if unavailable.Parsley.0.5LB ITALIAN CHEESE (in my region, it is very hard and creamy white).Olive oil.Garlic chopped into small pieces.PARMIGIRNO REGGIRNO 2. Use a non-stick pan, add heat without oil first.Drain the liquid after the onions and meat release moisture and fat.Add olive oil, garlic, and let it cook until fragrant; then add red wine.Add tomatoes and cover the pot to simmer until they peel and soften.Add canned diced tomatoes for color and flavor.Add parsley, basil, cheese, chili powder, and salt. Taste and add more seasoning if needed before serving.Tomatoescut into large pieces, remove seeds, and slice mushrooms.chop finely. Minced garlic.2. Use a non-stick pan, add heat, put in meat and onions (no oil needed!), when the onions and meat release moisture and oil, drain this liquid. Then addolive oilintroduce, add minced garlic until fragrant, then add red wine. Add tomatoes. Cover the pot and cook slowly until the tomatoes peel and melt. Then add canned crushed tomatoes. Season with parsley, basil, cheese, chili powder, salt. Taste, just before serving, addmushrooms