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Ingredients
- 1/4 cup unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, small dice
- 2 medium carrots, small dice
- 2 medium stalks celery, small dice
- Salt and pepper
- 1 pound ground chuck
- 1 pound ground pork
- 1/2 cup dry white wine (or more)
- 1 bay leaf
- 3 cups strained tomatoes
- 1 cup water (or strained tomato juice)
- Cream (optional)
- Few gratings nutmeg
Details
Servings 8
Adapted from recipes.howstuffworks.com
Preparation
Step 1
Heat a 12" straight-sided pan over medium. Add the butter and olive oil. Add the onion, carrots, celery and a pinch of salt and pepper. Sauté, low, until very tender – 10 minutes or so. Add the meats, a small pinch of salt and cook low until cooked through – not really looking for any browning. Pour in the wine, raise the heat and let wine bubble a minute or two. Add the tomatoes, water/juice and bay leaf.
Maintain the sauce at a gentle simmer, stirring occasionally until very rich and thick – 2-2-1/2 hours. Add cream about an hour or 1 1/2 hours in. Grate in some nutmeg.
Serve over tagliatelle with grated cheese on the side.
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