- 1 tablespoon vegetable oil
- 4 tablespoons butter
- 1/2 cup chopped onion
- 2/3 cup chopped celery
- 2/3 cup chopped carrot
- 1 pound ground beef (around 500 gm)
- Salt
- Fresh ground black pepper
- 1 cup whole milk
- Grounded nutmeg
- 1/2 cup dry white wine
- 1-½ cups canned plum tomatoes, torn into pieces, with juice
- 1-¼ to 1-½ pounds pasta (preferably spaghetti), cooked and drained
- Grated Parmesan
Preparation:
- Heat oil with 3 tablespoons of butter and chopped onion in pot over medium heat.
- Cook and stir onion until it has become translucent, then add chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat well.
- Add ground beef, a large pinch of salt and a few grindings of black pepper. Crumble meat with a fork, stir well and cook until beef has lost its raw, red colour.
- Add milk and let simmer gently, stirring frequently, until it has bubbled away completely.
- Add a tiny grating, about 1/8 teaspoon of nutmeg and stir.
- Add wine and let it simmer until it has evaporated.
- Add tomatoes and stir thoroughly to coat all ingredients well. When tomatoes begin to bubble, turn heat down and let simmer.
- Cook sauce uncovered for 3 hours or more, stirring from time to time. While sauce is cooking, it will begin to dry out and the fat will separate from the meat. Add ½ cup water as necessary. At the end of cooking, the water should be completely evaporated and the fat should separate from the sauce.
- Taste and correct for salt.
- Add remaining tablespoon butter to the hot pasta and toss with the sauce.
- Serve with grated Parmesan on the side.
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