La Genovese (meat sauce with carrot and onion, no tomatoes)

1/2 cup olive oil
1 pound lean ground beef
3 carrots, diced
1/2 onion, minced
1 teaspoon salt
1 pinch ground black pepper
3 tablespoons white wine
hot cooked pasta (to serve)

Heat olive oil in large skillet over medium heat. Cook beef, stirring to break up clumps, until it begins to brown.

Stir in carrots, onion, salt and pepper. Continue to stir and cook until vegetables begin to soften and meat juices run clear, 5 minutes.

Pour in wine and cook one minute more. Serve over pasta.

Servings: 6
Source: Mario