1 28 oz can of whole plum tomatoes, diced without squeezing out liquid
2 lbs lean ground beef (can also do half ground pork)
1 large carrot, chopped
1 stalk celery, chopped
4 cloves garlic, minced
1.5 cups dry white wine
1.5 cups milk
1.5 cups beef stock
3 tbsp olive oil
3 tbsp butter
1/2 tsp nutmeg
1 tsp oregano
Serves Four Total Time: 3 hours
Add butter and olive oil to large pot over medium heat. Once butter begins to sizzle add onion, carrot, celery and garlic, then cook for about 10 minutes. Add the ground beef and cook till the meat is no longer pink. Add the beef stock, raise the heat slightly and cook till stock is evaporated, maybe 10 minutes. Then add wine, and cook until wine is evaporated. Lower heat, add salt pepper, oregano and nutmeg.
Let cook for another 10 minutes. Add the tomatoes and bring sauce to boil. Once boiling bring down to a barely noticeable simmer, and cook for 2 hours, partially covered. Then add in milk, stir, salt to taste and cook for another 5 minutes. Then serve with pasta cooked al dente.
