2 pounds lean ground beef
2/3 cup olive oil
2 medium onions, sliced
4 carrots, sliced
1 teaspoon dried oregano
4 cubes beef bouillon
1/2 teaspoon garlic powder
1 tablespoon dried basil leaves
3 tablespoons dried oregano
1 teaspoon dried sage
2 cups water
1 quart tomato juice
1/2 cup red wine
1 quart water
salt and pepper to taste
In a large pot over medium high heat, brown the ground beef. Place onions and carrots in the pot. Place carrots, oregano, beef bouillon, garlic powder, basil, oregano, sage, water, tomato juice, wine, water, salt and pepper. Bring all to a boil. Reduce heat to low and simmer 20 minutes.
Remove carrots from pot and set aside. Return carrot slices to pot. Slowly stir in tomato juice, red wine, water, tomato juice, salt and pepper. Boil about 15 minutes, or until tomato skins are tender.