The saying "good things come to those who wait" certainly applies to this recipe that I got from my Italian sister-in-law!! It goes well with most types of pasta (tortellini, rigatoni, etc.)and is perfect for lasagna or any other baked dish.
- 3 tablespoons olive oil
- 3 tablespoons butter
- 2 large onions, chopped
- 2 cloves garlic, minced
- 4 celery ribs, thinly sliced
- 1 carrot, finely chopped
- 1 lb lean ground beef
- 1 teaspoon salt
- 1 cup dry red wine
- 1⁄2 cup milk
- 1⁄8 teaspoon nutmeg
- 2 teaspoons dried oregano
- 1 teaspoon fresh ground pepper
- 1 (14 ounce) can Italian tomatoes, roughly chopped,with their juice
- In order to prevent the ragu from reducing too quickly, use the heaviest, deepest pot that you own.
- Melt butter& oil and saute onion& garlic over medium heat until just translucent.
- Add celery& carrot and cook gently for about 2 minutes.
- Add the ground beef, crumbling it in the pot with a fork.
- Stir in salt.
- Cook only until the meat loses its raw, red colour.
- Add the wine, turn heat up to medium high and cook, stirring occasionally, until all the wine evaporates (1/2 hour to 45 minutes).
- Turn the heat down to medium, add the milk& nutmeg and cook, stirring frequently, until all the milk evaporates (1/2 hour TO 45 minutes).
- Add oregano, pepper& tomatoes and stir thoroughly.
- When the tomatoes have started to boil, turn the heat down until the sauce cooks at the laziest simmer- just the occasional bubble.
- Cook, uncovered, stirring occasionally, for at least 4 hours (5 hours is better).
- If you can't watch the sauce for such a long stretch, you can interrupt this simmering time- but DO complete it in the same day!
Excellent. I've toyed with a couple of the ingredients here and there (i.e. i add a LOT of garlic - I love garlic!) and I use it in my lasagna.
I have this exact recipe and serve it over fresh pasta, it is absoultley the BEST!!!!!