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unsalted butter extra-virgin olive oil cuts carrot celery ground pork course salt milk white wine chicken stock tomatoes ground pepper
Viewed: 41 - Published at: 2 years agoIngredients
- 21/2 tablespoons unsalted butter
- 1 tablespoon plus 1 teaspoons of extra-virgin olive oil.
- 11/4 cuts finely chopped onion (about 1 large onion)
- 3/4 cup finely chopped carrot (about 1 large carrot)
- 3/4 cup finely chopped celery (about 11/4 stalks)
- 1 1/4 pounds ground chuck
- 10 ounces of ground pork
- 21/4 teaspoons course salt
- 21/2 cups of milk
- 1/8 to 1/4 teaspoon freshly grated nutmeg
- 11/4 cups dry white wine
- 21/4 cups homemade or low-sodium canned chicken stock
- 21/2 cups canned diced plum tomatoes with juice.
- Freshly ground pepper
Method
- 1. Heat butter and oil in a large Dutch oven or heavy-bottom 6-quart pot over medium heat until butter is melted. Add, onion, celery, and carrot; cook, stirring frequently, until vegetables are soft and light golden brown, 8 to 11 minutes.
- 2. Add ground chuck and pork to pot; stir, breaking up meat with a fork. Add salt, and continue cooking, stirring occasionally, until meat is cooked through but not browned, about 5 minutes more.
- 3. Gradually add milk; bring mixture to a simmer, then reduce heat to medium low. Add nutmeg to taste, and gently simmer until milk has completely evaporated, about 20 minutes. (Any remaining liquid will be yellowish and clear.)
- 4. Add wine; simmer until liquid is reduced by half, about 15 minutes. Stir in stock; simmer until liquid is reduced by half, about 30 minutes. Add tomatoes and juice; simmer, stirring occasionally, until fat has risen to the top and sauce is thick and meaty, 60 to 70 minutes. Season with pepper. Let sauce cool slightly.
