Hearty, meaty - use as a sauce for pasta or a soup
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 cup finely diced onion
- 1/2 cup finely diced carrot (or carrot scrapings)
- diced fresh garlic cloves or garlic powder
- pinch salt
- 1.5 lb gr beef
- ground black pepper
- pinch cayenne pepper
- 1/8 tsp nutmeg
- 1.5 cups milk
- 1.5 cups red wine
- 28 oz can tomatoes
- 2 cups water
Melt butter with olive oil in a large saucepan over med heat, cook onion and carrot and fresh garlic (if using) with pinch of salt until onion turns translucent, about 5 min. Stir in ground beef and cook, stirring constantly until meat is crumbly and no longer pink, about 5 min. Season with 1.5 tsp salt, bl pepper, cayenne and nutmeg (and garlic pwdr if using)
Pour milk into gr beef mix and bring to a simmer. Cook, stirring often until most of the milk has evaporated, about 5 min.
Raise heat to med hi and pour wine into mixture, cook and stir until mostly evaporated, about 5 min.
At this point, I transfer to a slow cooker and add tomatoes and 2 cups water and cook at least 3 hrs, to 6 hours. For soup, add pasta pieces till cooked.
If using for a sauce, it will thicken better in a saucepan instead of the slow cooker over 3 hrs on a low simmer, uncovered.