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Ingredients

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Directions

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  • Cook onion, carrot and celery in oil in 5-quart Dutch oven over medium-low heat until vegetables are very tender, about 12 minutes.

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  • Increase heat to high. Add beef; cook until no longer pink, 6 minutes. Add tomatoes, wine, tomato sauce, salt and pepper, breaking up tomatoes. Simmer, uncovered, 1 hour.

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  • Remove from heat. Stir in the half-and-half, if using, and parsley. Keeps refrigerated for up to 1 week.

Nutrition Facts

156 calories; total fat 9g; cholesterol 34mg; sodium 425mg; carbohydrates 6g; protein 11g.

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