I found this in an Italian cookbook by Marcella Hazan. Its a lovely rich sauce. Its the traditional recipe for Bolognese sauce which can be served with Tagliatelle, rigatoni, conchiglie or fusilli but is never served with Spagetti in Italy!
- add parmigiano-reggiano cheese
- add salt
- add 2/3 cup celery
- add 3/4 lb ground beef (preferably chuck and not too lean)
- add 1/2 cup onions
- add 1 cup dry white wine
- add 1 1/2 cups chopped tomatoes (canned Italian)
- add 1 cup whole milk
- add 1 1/4 lbs pasta (fresh weight NOT DRIED)
- add 4 tablespoons butter
- add black pepper
- add 2/3 cup carrots
- add 1 tablespoon vegetable oil
- add 1/8 teaspoon nutmeg
- Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
- Add the celery and carrot and stir for two minutes while cooking to coat them well.
- Add the ground beef, a large pinch of salt and a few grindings of black pepper.
- Cook the beef while crumbling it with a fork until the beef has lost its red colour.
- Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
- Add the nutmeg.
- Add the wine and let it simmer until it has evaporated.
- Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
- Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
- Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.