The OP's recipe is similar to one from Paul and Mira Sorvino which I came across years ago in the newspaper. I had misplaced it for quite awhile and Googled them and various sauces and never could find it, despite the fact that they have recipes all over the internet. Later, I did find the recipe, which I was happy about because I really like it. I was surprised there are no spices, such as oregano, but the wine gives it a great, rich flavor.


1 T olive oil
1 T butter
1 C finely chopped onion
1/3 C peeled and finely chopped carrot
1/4 C finely chopped celery
3/4 lb. ground chuck
1 C dry white wine
3/4 C whole milk
1 28 oz. canned tomatoes and their juice
2/3 t salt
Freshly grated parmesan cheese.

1. In a 4 or 5 quart Dutch oven or stockpot, heat oil and butter over low heat. Add the onions and cook, stirring frequently, until tender, about 7 minutes. Add carrot and celery and cook, stirring frequently, until tender, about 4 minutes. Do not let vegetables brown.

2. Add the beef and cook until no longer pink, but not browned, about 6 minutes. Add wine and raise heat to medium high and cook, stirring frequently, until the wine is evaporated, about 15 minutes.

3. Lower heat to medium-low, add milk and cook, stirring frequently, until the milk has been absorbed by the meat, about 10 minutes. Add the tomatoes and their juice and the salt. Cook, stirring frequently, until the sauce is thick and creamy, about 2 hours.

Note: I've made this since with crushed canned tomatoes instead of diced. It makes for a less chunky sauce.

Serves four with 12 oz.of pasta, preferably rigatoni. Pass the parmesan cheese separately.