1 pound lean ground beef
1 onion, chopped
1/2 cup beef bouillon granules
1/2 cup beef broth
1 cup dry white wine
1 pinch salt
1 (16 ounce) can diced tomatoes
1 (7 ounce) can tomato paste
1 tablespoon fat free vinegar
In a large, non-reactive pot over medium heat, cook ground beef until evenly browned, about 15 minutes. Stir in onion, bouillon granules, broth and salt. Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours, until all beef is covered with liquid. Stir in diced tomatoes, tomato paste, vinegar and tomato paste. Simmer, uncovered, for 1 1/2 hours.