Pair with...
Ingredients
1 tbsp olive oil
4 tbsp butter, divided
1/2 onion, chopped
1 celery, chopped
1 carrots, chopped
1 lb ground beef (or 1/2 ground pork)
1 cup milk
Nutmeg
1 cup white wine
28 oz canned crushed tomatoes
1 lb pasta
Parmesan cheese
Preparation
In a pot, combine 3 tbsp butter and oil on medium heat.
Add onion and cook 3 min.
Add carrot and celery, cook 3 min.
Add beef and break it up. Cook until no longer raw.
Add the milk and a pinch of nutmeg. Cook until milk is fully absorbed.
Add the wine and cook until evaporated.
Add tomatoes and once bubbling, turn the heat down to a simmer.
Cook uncovered for 2 hours, stirring occasionally.
Cook the pasta and toss with the sauce and last tablespoon of butter.
Serve with grated parmesan.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!