Recipe by kiwidutch
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.
Top Review by shelley13
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!
- 4 tablespoons unsalted butter
- 4 tablespoons extra virgin olive oil
- 1 large onion, minced
- 2 carrots, in small dice
- 2 large celery ribs, in small dice
- 1 1⁄2 lbs ground chuck
- 1⁄4 lb prosciutto, minced
- 3⁄4 cup white wine
- 3 cups whole milk
- 1 (28 ounce) can whole canned tomatoes, pureed in a food mill or blender
- 1⁄4 teaspoon freshly grated nutmeg, more to taste
- salt & freshly ground black pepper
Directions See How It's Made
- In a large skillet, heat the butter and oil over moderately low heat.
- Add the onion, carrot and celery and saute until the vegetables are soft, 10 to 15 minutes.
- 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.
- Stir in the prosciutto.
- Add the wine and simmer until most of the wine has evaporated.
- Stir in 1 1/2 cups milk and simmer until the milk is largely absorbed.
- Add the tomatoes, nutmeg and salt and pepper to taste.
- Cover partially and adjust the heat to maintain a bare simmer.
- Cook 4 hours, stirring occasionally.
- 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.
- Taste and adjust the seasoning.