In Dutch oven, sauté onion in olive oil/butter until softened. Add a bit of sugar, garlic, and beef. Stir until meat just cooked through.
Add wine and turn up heat till bubbly and reduce by about 1/2. Skim off any gray foam. Add tomato paste and stir.
Reduce heat to very low, cover and simmer for 2-4 hours. Stir from time to time, scraping bottom so nothing sticks.
Shortly before serving, stir in cream and herbs, taste to adjust seasonings, and simmer uncovered 10 minutes. Serve with fresh Parmesan cheese.
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