Originally Posted by
ILuvParis
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.
Similar to mine! I use a mix of veal and beef instead of beef alone. And after the celery/carrot/onions have softened, I add a tablespoon of sugar and some chopped garlic.... then comes the red wine which gets reduced by half, followed by table cream (instead of milk). And always served with tagliatelli.
We make big batches in the 7.5 qt. Le Creuset and freeze smaller portions for that quick go-to meal when pressed for time. ^