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Categories:Viewed: 71 - Published at: 5 years ago
Ingredients
- 1 T. Oil
- 3 T. Butter
- 1/2 C. Chopped Onion
- 2/3 C. Chopped Celery
- 2/3 C. Chopped Carrot
- 1 LB. Ground turkey,chicken or beef
- Salt and Pepper to taste
- Pinch of Nutmeg
- 1 C. White Wine
- 14 OZ. Canned italian tomatoes cut up with Juice
Method
- Put butter and onion in put and heat to medium. Cook and stir until onion is translucent, then add the celery and carrot. Cook for 2 minutes, stirring veggies to coat them well.
- Add the meat, large pinch of salt and pepper. Crumble the meat with a fork, stir welland cook till meat is cooked.
- Add the melk, let simmer gently stirring freqently, until it has bubbled away, then add the pinch of nutmeg.
- Add the wine, let simmer till evaporated then add the tomatoes, stir until coated well.
- Then turn down the heat so the meat sauce cooks very slowly, with just small bubbles break through the surface. Cook, uncovered for 3 hours. (you can cook less if pressed for time.)
- If you find the sauce is drying out,cover partially with lid.
- Remove from heat and season with more salt if needed.
