1 Picture
Ingredients
- 2 T olive oil
- 1 small onion, minced
- 1 carrot, peeled and minced
- 1 stalk celery, minced
- 2 cloves garlic, minced
- 1 lb ground beef
- 3/4 tsp salt, divided
- 1/2 tsp black pepper, divided
- 1 cup dry white wine, such as Sauvignon Blanc, Chenin Blanc, or Pinot Grigio
- 1 cup milk
- 1/8 tsp ground nutmeg
- 1 can (about 14 oz) whole peeled tomatoes in juice, undrained
- 1 lb pasta
- 1 cup grated Parmesan
Details
Servings 4
Preparation
Step 1
Heat oil in medium saucepan over medium high heat. Add onion; cook and stir 5 minutes or until onion is translucent. Add carrot, celery and garlic; cook 5-7 minutes or until vegetables are softened.
Add beef, 1/4 tsp salt and 1/4 tsp pepper; cook about 7 minutes or until meat is no longer pink, stirring to break up the meat. Add wine; cook about 10 minutes or until most liquid has evaporated, stirring occasionally. Add milk and nutmeg; cook about 10 minutes or until most liquid as evaporated, stirring occasionally.
Crush tomatoes with hands or coarsely chop; add tomatoes with juice to saucepan. Simmer sauce, uncovered, over very low heat about 2 hours. "Stir in remaining 1/2 tsp salt and 1/4 tsp pepper.
Cook pasta according to package directions; drain. Combine pasta and sauce in large serving bowl; toss to coat. Serve immediately over fresh pasta with grated Parmesan cheese.
Review this recipe