Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 8 tablespoons unsalted butter
  • 1 cup onion (chopped)
  • 1 1/3 cups celery (chopped)
  • 1 1/3 cups carrots (chopped)
  • 1 pound ground beef chuck
  • 1/2 pound ground pork
  • salt
  • black pepper
  • 2 cups whole milk
  • 1/8 teaspoon grated nutmeg
  • 2 cups dry white wine
  • 1 (28-ounce) can crushed tomatoes (including all liquid)
  • 1 to 1 1/2 pounds dry measure spaghetti or like shaped pasta

Instruction

  • In a large, very heavy bottom 5 quart pan heat the olive oil and butter over medium heat and stir until combined.  Cook onion, stirring often, until onion is soft, about 5 minutes.
  • Add celery and carrot to the pan and cook for 2 minutes, stirring to coat all the veggies well with oil mixture.
  • Add the ground beef and pork and 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, breaking up the meat with a wooden spoon and cooking until the meat are no longer red or raw.
  • Turn the heat down to medium-low and add the milk and nutmeg. Simmer gently, adjusting heat lower as needed to maintain a gentle simmer, stirring frequently, until most of the milk has evaporated, about 1 hour. (Hazan says until the milk is completely gone but I simmered it until the meat was still moist and there was a little bit of liquid left in the pan.)
  • Add the wine to the pan and continue to gently simmer as before, stirring often for about 1 1/4 hours. (Again, Hazan says until the milk is completely gone but I simmered it until the meat was still moist and there was a little bit of liquid left in the pan.)
  • Pour in the crushed tomatoes and stir well to combine. Adjust heat as necessary to maintain the"laziest of simmers, with just an intermittent bubble breaking through the surface."
  • Continue to cook, uncovered for 3 hours, stirring as needed.  If sauce begins to dry out,  the fat will separate from the meat.  Add 1/2 cup of water as needed to keep the sauce from scorching and sticking to the bottom of the pan. Taste for seasoning and add salt and pepper to taste.
  • Add remaining 2 tablespoons of butter to hot, just cooked and drained pasta and toss with the sauce. Serve.