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onions carrots celery garlic bacon extra-virgin olive oil salt fresh ground pepper basil oregano thyme ground veal white wine tomato paste tomatoes milk ground nutmeg
Viewed: 36 - Published at: 2 years agoIngredients
- 2 medium onions, peeled and coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 2 celery ribs, coarsely chopped
- 1 garlic clove, crushed
- 1/4 cup chopped uncooked bacon (or pancetta)
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons salt
- 3/4 teaspoon fresh ground pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme leaves
- 1 1/2 lbs ground veal (or ground beef or mixture of both)
- 1 cup dry white wine
- 1/4 cup tomato paste
- 1 (28 ounce) can crushed tomatoes (or pureed tomatoes)
- 1/2 cup milk (or cream)
- 1 pinch ground nutmeg
Method
- Place the chopped onions, carrots, celery, and garlic clove in a food processor. Pulse the motor until the vegetables are finely chopped.
- Heat the olive oil in a large, heavy saucepan set over medium heat. Add the chopped vegetables and chopped bacon (or pancetta, which is an Italian bacon). Stir in the salt, pepper, basil, oregano, and thyme. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- Add the ground veal (or beef) to the pot with the vegetables. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 6 minutes.
- Stir in the wine, tomato paste, crushed tomatoes, and the milk (or cream). Add the pinch of ground nutmeg.
- Reduce the heat to low and simmer gently, stirring occasionally, for 1 1/2 hours.
- Serve over spaghetti, cooked al dente, and pass the grated Parmesan cheese.
- Mangia!
