|3 Tbsp||butter (plus 1 Tbsp for tossing the pasta)|
|1 Tbsp||Pastene Extra Virgin Olive Oil|
|½ cup||onion, chopped|
|⅔ cup||carrot, chopped|
|⅔ cup||celery, chopped|
|¾ lb||ground beef chuck|
|1 cup||whole milk|
|1 cup||dry white wine|
|⅛ tsp||whole nutmeg|
|1 ½ cups||Pastene Italian Peeled Tomatoes, cut up, with juice|
|1 ½ lbs||Pastene pasta of your choice|
|Pastene Grated Parmesan Cheese for topping|
|salt and pepper|
- Put the olive oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
- Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has browned.
- Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add nutmeg, and stir.
- Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at a low simmer, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water as necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Salt to taste.
- Toss with cooked drained pasta, adding the tablespoon of butter, and serve with grated parmesan cheese.