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