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Makes
enough for 1 to 1 1/4 pounds of pasta
Author Notes
A family favorite adapted from a very old New York Times recipe. Freezes well, gets better with age! —Barbara Cook
Ingredients
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2 tablespoons
olive oil
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2 tablespoons
butter
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1
large chopped onion
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2
large celery ribs, finely chopped
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4
cloves garlic, minced
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4-6 ounces
pancetta chopped
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2
large carrots, finely chopped
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2 pounds
ground beef
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1 cup
full bodied red wine
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1 ounce
14 ounce can beef stock
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1 ounce
28 ounce can Italian style tomatoes including liquid
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2 tablespoons
dried oregano
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2/3 cup
whole milk
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salt and pepper
Directions
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Heat the olive oil and butter in a large saute pan over medium heat
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When the butter has melted and looks foamy add the onion, celery and carrots and cook for 2 minutes. Add the garlic and cook another minute.
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Add the pancetta and beef and cook, stirring about 4-5 minutes or until the beef is no longer pink. Season with salt and pepper.
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Add the wine and cook the mixture until the liquid has almost completely evaporated. Add the tomatoes, beef stock and oregano. Break up tomatoes with a large wooden spoon. Bring the sauce to a simmer and cook for about 2 hours, stirring occasionally.
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Add the milk and cook, stirring occasionally, until the liquid has evaporated, about 10 minutes
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