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olive oil butter onion carrot celery garlic Italian sausage ground beef tomato paste tomato sauce red wine beef milk salt egg noodles
Viewed: 33 - Published at: 5 years agoIngredients
- 3 Tablespoons Olive Oil
- 3 Tablespoons Butter
- 1 whole Small Onion, Diced
- 1 whole Carrot, Diced
- 1 stalk Celery, Diced
- 3 cloves Garlic, Minced
- 1/2 pounds Italian Sausage
- 1/2 pounds Ground Beef
- 1- 1/2 ounce, weight Pancetta, Diced
- 1- 1/2 ounce, weight Prosciutto, Diced
- 2 Tablespoons Tomato Paste, Diluted In 1/2 Cup Of Water
- 1/4 cups Tomato Sauce
- 1 cup Red Wine (I Use A Cabernet Or Pinot)
- 1 cup Beef Stock
- 1 cup Milk
- Kosher Salt And Pepper To Taste
- 12 ounces, weight Tagliatelle Or Egg Noodles
Method
- Heat a large pot or Dutch oven over medium heat, add butter and olive oil.
- Once the butter is melted, add onion, carrot, celery and a sprinkle of Kosher salt and pepper and cook for 10 minutes.
- Add garlic and cook an additional 2-3 minutes.
- Next add beef, sausage, pancetta, proscuitto and a healthy sprinkling of Kosher salt and pepper to the pot and cook until beef and sausage are cooked through, about 10-15 minutes.
- Next add tomato paste diluted in water, tomato sauce and red wine next.
- Bring to a boil and simmer for about 15-20 minutes or until a lot of the liquid has been absorbed.
- Finally, add beef stock and milk, bring to a boil and then reduce to a simmer and simmer on low for 1 1/2 hours to 2 1/2 hours, stirring occasionally.
- The longer it cooks, the thicker it should get.
- Serve over cooked tagliatelle or egg noodles.
- Leftovers can be stored in the fridge or in the freezer.
- I love to double the recipe and store half in the freezer for another time.
- Enjoy!
