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Categories:Viewed: 80 - Published at: 2 years ago
Ingredients
- 1 tablespoon unsalted butter
- 1 small onion, chopped
- 1 rib celery, finely chopped
- 1 carrot, finely chopped
- 2 pounds lean ground beef
- Salt and pepper
- Pinch of nutmeg
- 1 cup whole milk
- 1 cup white wine
- 2 28-oz. cans crushed tomatoes
Method
- Melt butter in a large saucepan over medium heat. Add onion, celery and carrot and cook, stirring, until vegetables have softened, about 5 minutes. Turn heat to high, add beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes. Season with salt, pepper and nutmeg.
- Pour in milk and wine and bring to a boil. Lower heat and cook at a lively simmer until most of liquid has evaporated, about 15 minutes.
- Transfer mixture to slow cooker, stir in tomatoes, cover and cook on low for 8 hours. Remove cover, stir and cook until sauce is slightly thickened, about 30 minutes longer.
