- Yield: 12 Servings
- Preparation Time: 25 Minutes
- Total Time: 1 Hour 10 Minutes
- 2 tablespoons olive or vegetable oil
- 1 tablespoon butter
- 2 medium carrots, finely chopped (1 cup)
- 1 medium stalk celery, finely chopped (½ cup)
- 1 medium onion, chopped (½ cup)
- 2 cloves garlic, finely chopped
- 1 lb lean (at least 80%) ground beef
- ¼ cup chopped pancetta or bacon
- ½ cup dry red wine, nonalcoholic red wine or beef broth
- 3 cans (28 oz each) whole tomatoes, drained, chopped
- 1 teaspoon dried oregano leaves
- ½ teaspoon pepper
- ½ cup milk or heavy whipping cream
How to Make It
- In 12-inch skillet, heat oil and butter over medium-high heat. Add carrots, celery, onion and garlic; cook, stirring frequently, until crisp-tender. Stir in beef and pancetta. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Stir in wine. Heat to boiling; reduce heat to low. Simmer uncovered until wine has evaporated. Stir in tomatoes, oregano and pepper. Heat to boiling; reduce heat to low. Cover and simmer 45 minutes, stirring occasionally. Remove from heat; stir in milk.
- Use sauce immediately, or cover and refrigerate up to 48 hours or freeze up to 2 months.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.