Ingredients:2 tablespoons olive oil4 tablespoons butter, divided1 cup onion, finely diced1 cup carrot, finely diced1 cup celery, finely diced4 garlic cloves, very finely dicedquarter pound diced thick cut bacon or pancettasalt and pepper to taste2 1/2 pounds lean ground beef1 cup dry white wine1 cup milk1 cup heavy cream1 can (28 ounces) crushed or petite diced tomatoes1 cup beef stock2 tablespoons freshly grated parmigiano-reggiano cheese, plus extra for servingDirections:Heat the oil and 2 tablespoons butter together in a large saucepan over medium heat. Add the onion, carrot, celery. Cook over low heat for about 5 minutes or until the veggies start to get soft. Add garlic and cook another 30 seconds stirring constantly. Season with a little salt and pepper. Add the bacon or diced pancetta and cook another 5 to 10 minutes. Increase the heat to high and add the meat a third at a time, stirring and breaking lumps with a spoon between each addition. Add the ground beef and cook until crumbly and no longer pink. Add wine and cook a few minutes. Add milk, cream, tomatoes and beef stock. Bring to a boil and then lower to the lower heat. Simmer uncovered for 20 to 30 minutes. Sauce should be very thick. Before serving taste to see if more salt and pepper is needed. Stir in 2 tablespoons butter and cheese. Serve over hot cooked pasta with extra cheese on top. Great also with a little chopped fresh basil or parsley on top.
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