Ingredients

The following ingredients have 4 Servings
  • 3 tablespoon unsalted butter
  • ½ onion (minced)
  • 1 carrot (chopped fine)
  • ½ celery rib (chopped fine)
  • 3 garlic cloves (minced)
  • 3 tablespoon tomato paste
  • 1 ½ pounds ground beef chuck
  • 1 ½ pounds ground pork
  • Salt and Pepper
  • 3 cups whole milk
  • 3 cups dry white wine
  • 56 ounces whole tomatoes (2 cans, blend in a blender until smooth)
  • 1 teaspoon minced fresh thyme

Instruction

  • In a large dutch oven over medium-high heat, melt the butter. Once the butter is melted, add the onion, carrot and celery and cook until softened but not browned, about 6 minutes.
  • Next, stir in the garlic and tomato paste and cook until fragrant, about 30 seconds.
  • Add the meat, 1 teaspoon salt, and ½ teaspoon pepper and cook, breaking up the meat until crumbled into tiny pieces and browned. About 5 minutes.
  • Add in the milk, bring it to a vigorous simmer, and cook 10-15 minutes until the milk evaporates. Only clear fat remains, this is a good thing.
  • Add the wine, tomatoes, and thyme.
  • Cover with the lid, and increase the temperature to high heat and bring to a boil.
  • Once boiling, remove the lid and transfer to a slow cooker set to high.
  • Cover the slow cooker with a lid and bring back to a boil. Then remove the lid, and let the sauce simmer until the sauce is very thick, 7 to 8 hours.
  • Season with salt and pepper to taste. Serve.