- Cooking Time:
- 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
- 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.
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