• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 small onion, minced
  • 1 small carrot, peeled and minced
  • 1/2 celery stalk, minced
  • 3/4 lb ground beef, preferably chunk
  • Salt
  • 1 cup dry white wine
  • 1 cup milk
  • Pinch of freshly grated nutmeg
  • 1 28-oz. can whole tomatoes packed in juice, chopped fine, with juice reserved


  • 1 - Heat the butter and olive oil in a casserole or large, deep saute pan with thick, heavy bottom. Add the onion, carrot, and celery and saute over medium heat until softened, about 7 minutes.
  • 2 - Add the beef and crumble with a fork to break apart. Sprinkle with 1 tsp salt and cook, stirring often, until meat just loses raw color, about 3 minutes. Add the wine and simmer until alcohol cooks off, about 4 minutes. Add the milk and nutmeg. Simmer until milk thickens a bit, about 4 minutes.
  • 3 - Add the tomatoes and 1/2 cup of their juice. When the sauce starts to boil, reduce heat so that it cooks at barest simmer, with just an occasional bubble or two. Cook, uncovered, for 3 hours, turning down heat if sauce starts to simmer or scorch. If sauce dries out before it is done, add some reserved tomato juice. Adjust seasonings and serve.
  • Sauce can be stored in an airtight container and refrigerated for several days or frozen for several months. Warm over low heat before using.

Categories: Savory Sauce 
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