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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 8 |
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The quintessential Italian meat sauce. Great for feeding a crowd or stocking the freezer. Ingredients:
2 tablespoons olive oil |
1 ounce butter |
2 onions, finely chopped |
3 sticks celery |
3 carrots, diced |
4 garlic cloves, finely chopped |
2 1/4 lbs ground beef |
2 bay leaves |
1 cup milk |
1/3 teaspoon freshly grated nutmeg |
1 cup white wine |
14 ounces chopped tomatoes |
black pepper |
Directions:
1. Heat the oil and butter in a large heavy-based saucepan. Add the onions and gently fry over medium heat for about 7 minutes until soft.
2. Throw in the celery, carrots and garlic, and cook for another couple of minutes.
3. Add the ground beef, a large pinch of salt, and grind over some pepper. Stir until the beef has lost its raw pink look.
4. Add the bay leaves and milk, and simmer gently for about 10 minutes, until the meat has absorbed the milk.
5. Now add about 1/3 teaspoon of nutmeg.
6. Pour in the wine, then add the tomatoes with their juice, and stir thoroughly.
7. Bring to the boil, then lower the heat and cook, uncovered, at a lazy simmer, with just an intermittent bubble breaking through the surface, for 3 hours or more.
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