- 3 TB unsalted butter
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1/2 medium white onion, diced
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1 medium carrot, diced
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1/2 ts celery seed
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1 lb ground beef
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1 cup milk (preferably whole, but 2% works too)
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1 cup red wine
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2 cans (8 oz each) tomato sauce, one with no salt added, other with salt added
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1/2 ts salt
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| Melt butter in pot over medium heat. Add onion, carrot, and celery seed and saute until softened, about 5 to 7 minutes. Add beef and brown, breaking apart, until no longer pink. Reduce heat.
Stir in milk and cook until milk is evaporated and only rendered fat remains, about 10-15 minutes. Stir in wine and cook until wine is evaporated, about 10-15 minutes.
Stir in tomato sauce and salt and reduce to a low simmer. Allow to simmer for 20 minutes or more, stirring occasionally. Season to taste. Serve atop pasta meant for meat sauce.
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