Ingredients :

• Ground beef — Choose beef with at least 15% fat. 5% lean beef is too dry — it cooks like sand and the sauce remains thin, without body. With a little fat, the meat truly browns and adds depth.
• Fresh tomatoes + coulis — The double dose of tomato is what makes the difference. Fresh ones bring water and freshness, while the coulis provides concentration. No fresh tomatoes? Just double the amount of coulis.
• Carrot — Many recipes skip it. A mistake. It melts during cooking, visually disappearing, but it mellows the acidity of the tomatoes and brings that slight sweetness you can’t quite name but notice immediately.
• Veal stock — Optional on paper, decisive in practice. A teaspoon in the sauce adds that deep, almost meaty umami side — as if the sauce had simmered twice as long.