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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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The key to this recipe is to make sure you follow the directions precisely. Make sure all the wine and milk are both *nearly* evaporated before moving on to the next step. The sauce can get a bit thick, so add water as you like for consisitency. The longer this sauce cooks, the better it tastes. It's great for Lasagna! Ingredients:
3 tablespoons olive oil |
3 tablespoons butter |
2 medium onions, chopped |
1 lb ground beef |
1 teaspoon salt |
1 teaspoon pepper |
1 cup red wine |
1/2 cup milk |
1/2 teaspoon nutmeg |
2 teaspoons dried oregano |
2 tablespoons garlic, minced |
1 (14 ounce) can italian-style tomatoes |
1 large carrot |
1 cup water, as needed |
Directions:
1. Melt butter and oil in a large Dutch oven. Saute onion and garlic over medium heat until just translucent.
2. Add ground beef and cook til no longer pink. Stir in salt and pepper.
3. Add wine, and turn up the heat, cooking/stirring until almost all the wine has evaportated. This will take about 20 minutes.
4. Turn heat back down to medium, and add the milk and nutmeg. Cook, stirring frequently, until all the milk is gone.
5. Add oregano, garlic and tomatoes, undrained.
6. Add the whole carrot to the sauce (this helps absorb the acidity of the tomatoes).
7. When the tomato sauce has started to boil, turn down to low and cook the sauce at a lazy simmer, adding water as needed, for about 5 hours.
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