Total Time
Prep 30 mins
Cook 4 hrs 30 mins

This sauce must cook slowly for several hours to develop its full flavor. The recipe makes a lot of sauce, but it is just as easy to make a lot as a little, and you can freeze any extra successfully.

Ingredients Nutrition


  1. In a large skillet, heat the butter and oil over moderately low heat.
  2. Add the onion, carrot and celery and saute until the vegetables are soft, 10 to 15 minutes.
  3. Add the beef and cook slowly, breaking it up with a fork, until it changes color; do not allow the meat to sear or harden.
  4. Stir in the prosciutto.
  5. Add the wine and simmer until most of the wine has evaporated.
  6. Stir in 1 1/2 cups milk and simmer until the milk is largely absorbed.
  7. Add the tomatoes, nutmeg and salt and pepper to taste.
  8. Cover partially and adjust the heat to maintain a bare simmer.
  9. Cook 4 hours, stirring occasionally.
  10. During the final 45 minutes, add the remaining 1 1/2 cups milk in 3 batches, allowing each addition to be absorbed before adding more.
  11. Taste and adjust the seasoning.
Most Helpful

This was fantastic. I followed the recipe almost exactly except I used red wine instead of white (since that is what I had on hand), used a little chicken stock (1 cup) and powdered nutmeg instead of fresh. I loved tasting it throughout and seeing how the flavour changed and developed. I froze most of this, as I wanted some quick sauces for the work/school week. Thanks for the recipe!

shelley13 September 01, 2013

Loved it! I was fascinated by this recipe, having never made a red sauce with milk, white wine or nutmeg. The mire poix gave the sauce a lovely depth and the prosciutto adds even more flavor. I got concerned when the milk curdled, likely due to the wine, but once the tomatoes were added you couldn't tell. This is a true gourmet dish in my book, thanks kiwidutch!

puppitypup January 10, 2008

Well, besides the fact that I didn't have any white wine(had to use red) this was so flavourful. I had company for supper, and it was a hit. I had to give my friend a doggy bag! This was the only recipe I had seen with proscuitto in it. We weren't disappointed. Thanks Mean Chef, I will make this recipe again.

Midge Plourde February 09, 2006