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Simple ingredients; beef, milk, tomatoes, cooked slowly over a few hours until it turns into something magnificent! It does take time, but let me tell you, the results are amazing!
Makes 4 cups of sauce.
Finely chop onion, carrot, and celery. In a heavy-bottomed saucepan or Dutch oven over low heat, cook pancetta until all fat is rendered and pancetta is just beginning to brown. Add chopped vegetables, raise heat to medium, and cook, stirring frequently, until onion is translucent and soft. Add ground beef (breaking it up with a spoon), 1/4 teaspoon (to start) salt, plus pepper and allspice. Cook until meat is brown.
When meat has browned, add milk. When it begins to simmer, reduce heat to low and cook at a gentle simmer, stirring occasionally until milk has mostly boiled away, about 30 minutes. Add white wine and cook as with milk, until it has mostly boiled away. Add tomatoes and juice; bring to a simmer. Cover pot, reduce heat to low, and allow sauce to cook very gently at just barely a simmer, 2 1/2 to 3 hours. Season to taste with remaining salt.
Just before sauce is done, bring a pot of water to boil, salt it generously, and boil pasta according to package directions. Drain pasta, mix with a third of the sauce, then plate the pasta and serve with remaining sauce on top with lots of grated Parmesan cheese.
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