Rainy Day Ragu

15 ingredients
10 steps

Ingredients

  • 5 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1/2 cup onion minced
  • 1/2 cup celery minced
  • 1/2 cup carrot peeled and minced
  • 4 cloves garlic finely chopped
  • 1 pound ground beef organic
  • kosher salt generous pinch
  • chili flakes to taste, a pinch
  • 1 pinch dried basil Thyme,& Oregano-- generous of each
  • 1 cup whole milk
  • 1 cup red wine I prefer Chianti or Cabernet
  • 28 ounces organic tomatoes cans of Diced
  • 28 ounces tomato sauce
  • 28 ounces tomato puree + 3/4 of a 28 oz can of water

Directions

  1. 1
    Heat butter and olive oil in a Dutch Oven over medium heat
  2. 2
    Add vegetables and saute until soft, do not brown
  3. 3
    Add ground beef, crumbling into pot. Cook slightly, about three minutes
  4. 4
    Add salt, chili flakes and dried herbs. Cook a few minutes.
  5. 5
    Add milk and simmer until clear fat remains, about 10 minutes
  6. 6
    Add red wine and simmer to evaporate, 10 - 15 minutes more
  7. 7
    Add all four cans of tomato product: diced, sauce and puree--Reserve Cans
  8. 8
    Remove extra sauce that clings to the cans by swirling water into the cans
  9. 9
    Add water, pouring into each can, about 3/4 of one can of water. Add to pot
  10. 10
    Simmer very slowly, stirring occaisionally for 2 1/2 hours

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