Makes:
2 quarts of sauce
Total Time:
3 hr 30 min
Submitted by:
Category:
Sauces/Marinades
Sub Category: Sauces and Marinades
what you need
- 2 strips bacon, finely chopped
- 2 medium onions, finely chopped
- 2 stalks celery, finely chopped
- 1 large carrot, finely chopped
- 6 garlic cloves, minced
- 2 lbs. ground beef chuck
- 2 cups milk
- 1 cup dry white wine
- 2 cans (28 oz. each) crushed tomatoes in puree
- coarse salt and ground pepper
- pinch of ground nutmeg
make it
1. In a Dutch oven, cook bacon, onions, celery, carrot, and garlic over medium heat, stirring occassionally, until softened, about 8 minutes.
2. Add beef; season with salt and pepper. Cook, stirring and breaking up meat with a spoon, until browned, 8-10 minutes.
3. Raise heat to high. Add milk and nutmeg; cook, stirring frequently, until milk has evaporated, 6-8 minutes. Add wine; cook, stirring frequently, until wine has evaporated, 6-8 minutes.
4. Stir tomatoes into beef mixture; simmer gently over medium-low heat, stirring occassionally and adding water as needed to prevent sauce from becoming too dry (1 1/2 - 2 cups total), until sauce is thick and beef is very tender, about 2 hours. Season with salt and pepper.
Notes
Sauce can be reheated in the microwave or in a saucepan on the stove (no need to thaw); add a few tablespoons of water to the pan first so the sauce doesn't stick.
You can freeze the sauce in small containers, then take out only what you need.
