Ingredients
The following ingredients have 7 Servings
- 3 Tbsp unsalted butter
- 3 Tbsp olive oil
- 1 1/2 cup onion, diced
- 1 cup celery, finely diced
- 1 cup carrots, finely diced
- 1 1/2 Tbsp garlic, minced
- 2 lb ground beef
- 2 cups whole milk
- 2 cups dry white wine (sub red if you want)
- 56 oz Italian plum tomatoes, diced w/ juices
- 1/2 cup Parmesan, grated as garnish
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 lb spaghetti, cooked according to instructions or zucchini noodles
Instruction
- Bring a large stockpot to medium high heat and add butter and olive oil until melted.
- Add onion, carrots, and celery. Cook ~ 3-5 minutes covered (you may need to reduce the heat if the veggies are starting to burn) or until onions are translucent and vegetables soft.
- Add meat, garlic, salt, and black pepper. Crumble the meat with the back of a large fork or spatula until minced. This can be a work out because you want it minced and not big chunks of ground beef.
- When meat is cooked and browned, add 2 cups whole milk, bring to a boil & simmer uncovered, stirring occasionally, ~ 30-35 minutes or until milk/liquid has cooked off.
- Add the wine, bring to a boil, reduce heat, and simmer an additional 30-35 minutes uncovered or until it has evaporated.
- Add the tomatoes, bring to a boil, reduce heat, simmer uncovered ~ 1 - 1 1/2 hours, stirring occasionally. Taste and season with salt and pepper.
- Bring a large pot of salted water to a boil and add pasta. Cook ~ 8-12 minutes or until desired consistency. Drain pasta.
- Plate and top with sauce OR mix 1/2 the sauce with the noodles and top with additional meat sauce. Garnish with Parmesan cheese. Happy Eating! Beckie