Description
A slow-simmered hearty pasta sauce packed with flavor!
Ingredients
Scale
- 3 tablespoons bacon grease or butter
- 1 medium yellow onion, minced
- 1 carrot, minced
- 1 stalk of celery minced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon fennel seed
- 1 teaspoon salt, more to taste
- 1 pound ground beef
- 1 cup dry white wine
- 3 tablespoons tomato paste
- 1 can whole tomatoes in their juices, crushed by hand
- 2 teaspoons oregano
- 1 bay leaf
- 1 cup chicken or beef stock
- 1 cup whole milk
- 1 pound cooked pasta
- Freshly grated parmesan or pecorino and chopped parsley for garnish
Instructions
- Heat oil in a dutch oven or large heavy pot. Add the onion, carrot, and celery and cook over medium heat for 7 minutes. Add the garlic, red pepper, and fennel seed and cook for 2 minutes more. Next, add ground beef and salt. Crumble it and cook until the meat has lost its raw pink color.
- Add the wine and turn up the heat to medium-high. Simmer until the wine has evaporated.
- Add the tomato paste, hand-crushed tomatoes, oregano, bay, and stock. Simmer uncovered over low heat for 3 hours. Be sure to stir every 20 to 30 minutes to prevent sticking. After the sauce has simmered the fat will have separated and formed a layer on the top. You can skim some off the surface but be sure to leave a bit behind for flavor.
- Stir in milk and simmer for 30 to 60 minutes more.
- Serve with a wide noodle and garnish with parsley and cheese.