Sugo Di Carne - Meat Tomato Sauce 

 

3 tablespoons extra-virgin olive oil

3 tablespoons butter

1 medium onion, finely diced

1 carrot, finely diced

½ stick celery, finely diced

1 garlic clove, diced

1 lb ground meat

¼ cup dry white wine (use quality wine - one that you like to drink, the alcohol will dissipate)

Salt and pepper

2½ cups tomatoes, puréed in a blender *

Pinch of nutmeg

2 tablespoons milk

 

1.   Place oil and butter in a saucepan, and turn the heat to medium.  When the butter starts foaming, add the diced onion, carrot, celery, and garlic  Sauté and stir until the onion is soft and translucent.  Remove from pan.

2.   Add the ground meat.  Stir with a wooden spoon, and break the meat into small bits. Cook until the meat is fully browned.

3.   Return vegetables to meat, add the wine, salt, and pepper. Turn the heat to high, and let the wine evaporate.

4.   Add the tomatoes, nutmeg, and milk.

5.   When the sauce starts boiling, turn the heat to low. Cover the saucepan and simmer slowly for at least one hour, stirring occasionally.  The longer the sauce simmers, the better.

 

* I use a large can of whole tomatoes without the juice and purée them.  I then add a little tomato sauce.