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Ingredients
- 1 1/2 cup carrots
- 1 1/2 cups celery
- 1 1/2 cups onion
- few garlic cloves
- olive oil
- 1 pound ground beef
- 1/2 cup white wine
- 1 large can Italian tomatoes
- chicken stock
- splash milk
- 2/3 pound ricotta cheese
- fresh basil
- Parmesan cheese
- cooked spaghetti
Preparation
Step 1
Saute the carrots, celery, onions and cloves in olive oil. Add the ground beef and cook til no longer pink. Empty pan. Add the wine to the empty pan and deglaze; add 1 large can of tomatoes (no juice). Add chicken stock to cover. Keeping the lid ajar, simmer for 2 1/2 hours.
Then, add a splash of milk, ricotta, fresh basil and mix well. Top with Parmesan. Serve over cooked spaghetti.