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