210 minutes
A traditional Italian sauce made with ground beef, vegetables, and tomatoes, simmered to perfection and served over pasta.
tablespoons
Unsalted Butter, divided
tablespoons
Onion, chopped
cups
Celery, chopped
cups
Carrot, chopped
cups
to taste
Black Pepper, freshly ground
to taste
cups
Nutmeg, grated
teaspoons
cups
Canned Italian Plum Tomatoes, cut up, with juice
cups
Pasta
0 lb
Parmigiano Reggiano Cheese, freshly grated
to serve
1. Prep Base
In a large pot, combine 1 tablespoon vegetable oil and 3 tablespoons butter over medium heat. Add chopped onion and cook until translucent. Introduce celery and carrot, stirring for about 2 minutes until well-coated.
2. Brown Meat
Add the ground beef to the pot with a generous pinch of salt and fresh black pepper. Break apart the meat with a fork, stirring until it is no longer pink.
3. Simmer with Milk
Pour in the milk and simmer gently, stirring until it has completely evaporated. Sprinkle in the nutmeg and stir to combine.
4. Add Wine and Tomatoes
Pour in the white wine and let it simmer until evaporated. Add the chopped tomatoes with their juice, stirring to integrate. Lower the heat to achieve a gentle simmer, with occasional bubbles surfacing. Cook uncovered for 3 hours, adding water 1/2 cup at a time if the sauce becomes too dry. By the end, all water should be evaporated and the fat should be visible on the surface of the sauce. Stir to incorporate the fat and adjust seasoning with salt.
5. Serve
Toss the sauce with cooked, drained pasta and the remaining 1 tablespoon of butter. Serve with a side of freshly grated Parmigiano-Reggiano cheese.
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