• 3 TB unsalted butter
  • 1/2 medium white onion, diced
  • 1 medium carrot, diced
  • 1/2 ts celery seed
  • 1 lb ground beef
  • 1 cup milk (preferably whole, but 2% works too)
  • 1 cup red wine
  • 2 cans (8 oz each) tomato sauce, one with no salt added, other with salt added
  • 1/2 ts salt
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.