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.