Yield: Serves 8-10
This is a great dish to have sitting on the stove some Saturday or Sunday afternoon when puttering around the house. It’s the first thing I cooked in my new kitchen. Serve it with al dente pasta, preferably pappardelle, and grated Parmesan. Stir the pasta and sauce together to coat the noodles completely. This also makes a great filling for lasagna – and it freezes well!
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1.5 cups finely chopped onions
- ¾ cup finely chopped celery
- ¾ cup finely chopped carrots
- 1 clove garlic, minced
- 1 lb ground beef
- 1/3 lb pancetta, finely chopped
- 1 1/3 cups tomato paste
- 1 ½ cups milk
- 2 cups red wine (I use Cabernet)
- 2 2/3 cups crushed tomatoes
- 4 cups beef stock
- Salt and pepper to taste
- Heat butter and olive oil in a large heavy sauce pot set over medium heat. Add onions, carrots, celery and a dash of salt and pepper. Saute, stirring frequently, until the vegetables start to brighten, about 20 minutes. Use a slotted spoon to remove vegetables to a bowl and set aside.
- To the same sauce pot, add the garlic, beef and pancetta. Season with pepper. Cook until meat is thoroughly browned, about 20 minutes. Stir in the tomato paste and cook for five minutes, allowing it to brown a bit. Add the milk and cook at a lively simmer until the milk is absorbed, about 10 to 15 minutes. Add the wine and vegetable mix to the pot. Simmer until reduced about an inch. Stir in the tomatoes and stock, scraping the bottom of the pan with a wooden spoon. (Steps one and two take about 90 min.)
- Bring to a gentle simmer and cook for 3 hours, uncovered, stirring occasionally.