- 1
Ingredients
- 3 tbsp. unsalted butter
- 1/2 small onion, chopped fine
- 1 small carrot, peeled and chopped fine
- 1/2 rib celery, chopped fine
- 3 garlic cloves, minced
- 3 tbsp. tomato paste
- 3 lb. meat-loaf mix or 1 1/2 lb. ground chuck and
- 1 1/2 lb. ground pork
- salt and pepper
- 3 c. whole milk
- 3 c. dry white wine
- 2 (28 oz.) cans whole tomatoes, ground in blender until smooth
- 1 tsp. chopped fresh thyme
Preparation
Step 1
Heat butter in Dutch oven over medium-high heat until foaming. Add onion, carrot, and celery and cook until softened but not colored, about 6 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Add meat, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat, until crumbled into tiny pieces and lightly browned, about 5 minutes. Add milk, bring to vigorous simmer, and cook until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine, tomatoes, and thyme; cover and bring to boil. Transfer mixture to slow cooker, cover, set temperature to high, and bring to boil. Once mixture comes to boil, remove lid and simmer until sauce is very thick, 7 to 8 hours. Season with salt and pepper. Serve.