Description
Experience the pinnacle of Italian comfort food with this rich, velvety meat sauce. This slow-cooked ragu features a sophisticated base of tender aromatics, premium ground beef, and a splash of non-alcoholic wine, all simmered with a touch of milk for a silky finish. Perfect for coating your favorite tagliatelle, this hearty dish brings restaurant-quality depth to your home kitchen. It is an ideal meal for elegant gatherings or cozy family dinners, offering a harmonious balance of flavors that only improves with time.
Ingredients
2 tablespoons olive oil
1 large onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 lb lean ground beef
1/2 cup non-alcoholic dry white wine
1 cup whole milk
1 cup crushed tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Add the onion, carrot, and celery, sautéing until softened and translucent.
Add the ground beef, breaking it up with a spoon and browning thoroughly.
Pour in the non-alcoholic wine and cook until mostly evaporated.
Reduce heat to low and stir in the milk; simmer until the liquid has been fully absorbed by the meat.
Add the crushed tomatoes, salt, and pepper.
Cover partially and simmer on the lowest heat setting for 2.5 hours, stirring occasionally.
Adjust seasoning if necessary before serving over cooked pasta.
Notes
Store in an airtight container in the refrigerator for up to 3 days. This sauce freezes perfectly for up to 3 months. For a deeper flavor, use a mix of ground beef and ground veal.
- Prep Time: 20
- Cook Time: 150
- Category: Meals
- Method: Simmering
- Cuisine: Italian