2 tablespoons olive oil
2 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons diced carrot
2 tablespoons diced celery
3/4 pound lean ground beef
1 teaspoon salt
1 cup dry white wine (we usually use Pinot Grigio)
1/2 cup whole milk
1/8 teaspoon nutmeg
1-28 ounce can whole tomatoes, cut up with juice
1/2 cup grated parmesan cheese
- Heat the olive oil and butter over medium-high heat in a deep saucepan.
- Add the onion, carrot and celery.
- Saute for about 5 minutes.
- Add the beef and salt, cook until the meat is browned.
- Add the wine.
- Cook until the wine has completely evaporated.
- Add the milk and nutmeg, cook until most of the milk has evaporated.
- Add the tomatoes.
- Turn the heat down to very low.
- Simmer, uncovered for about 1.5-2 hours, stirring occasionally.
- Mix with about 3/4 pound thin spaghetti and serve with Parmesan cheese.
