This is classic Italian from a well known Italian restaurant that a friend of mine worked at. We have made it many, many times and is Matt’s favorite. It may seem unconventional but believe me it’s worth it.
What you need
2 tablespoons butter
2 tablespoons olive oil
1 smallish onion grated (do it it’s worth it)
1 carrot finely grated
1 stalk celery finely grated
500-600g lean beef mince
250ml white wine
1 tin chopped peeled tomatoes blended smooth
In a heavy pan on a medium heat add the butter and oil, then add the onion, carrot, and celery and cook until they are soft. You dont want them to brown.
Add the mince and break it up with a wooden spoon, add salt and pepper to taste.
Cook for a few minutes, stirring constantly until the meat has lost it’s red color.
Add the wine and simmer for around 5 minutes, then the milk and nutmeg and stir.
Add the tomatoes, mix well and bring to the boil. Reduce the heat and simmer on very low, stirring occasionally until the sauce has reached the right consistency.
Depending on the amount of liquid in the tomatoes this can be anything from 30-90 minutes.
Serve with spaghetti or any thin pasta.
If you love pasta try these pasta recipes.