More Great Recipes: Savory Sauce

Meated Spaghetti Sauce

User Avatar
Member since 2009

Serves | Prep Time | Cook 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.

Pairs Well With


A dash of local for every season
By slyasafox15

22 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter