• Cooking Time: 180
  • Servings: 12
  • Preparation Time: 30


  • 2 strips bacon, finely chopped
  • 2 medium onions, finely chopped
  • 2 stalks celery, finely chopped
  • 1 large carrot, finely chopped
  • 6 garlic cloves, minced
  • 2 lbs ground beef
  • salt and ground pepper
  • 2 cups milk
  • pinch of nutmeg
  • 1 cup dry white wine
  • 2 (28-oz) cans crushed tomatoes in puree


  • In a Dutch oven, cook bacon, onions, celery, carrot, and garlic over medium heat, stirring occasionally until softened, about 8 minutes.
  • Add beef; season with salt and pepper. Cook, stirring and breaking up meat with a spoon, until browned, 8 - 10 minutes.
  • Raise heat to high. Add milk and nutmeg; cook, stirring frequently, until milk has evaporated, 6 - 8 minutes. Add wine; cook, stirring frequently, until wine has evaporated, 6 - 8 minutes.
  • Stir tomatoes into beef mixture; simmer gently over medium-low heat, stirring occasionally and adding water as needed to prevent sauce from becoming too dray (1 1/2 to 2 cups total), until sauce is thick and beef is very tender, about 2 hours. Season with salt and pepper.


Categories: Condiment, Sauce 

Author Credit: Everyday Food

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