Graduate from spaghetti and meatballs to this pasta dish.
3 carrots, tops removed and diced
2 stalks celery, diced
1 stick butter
1 yellow onion, diced
1 pound ground beef
1/2 cup white wine
1/2 cup whole milk
1 pod fresh nutmeg
1 can of tomato paste
1 28 ounces can of whole, peeled tomatoes
1 cup water
Parmigiano-Reggiano, to grate over ragù
Italian parsley, chopped
1.) Sauté carrots and celery in a Dutch oven over high heat with 1 tablespoon butter and a drizzle of olive oil. After a minute, add onion. Stir. Cook down until vegetables are caramelized.
2.) Add beef to pot, breaking it up with your spoon. Stir. Cook for 5 minutes. Add white wine to deglaze.
3.) Lower heat, add milk and stir. Freshly grate nutmeg into pot.
4.) Add the tomato paste and stir. Add can of tomatoes, crushing the tomatoes as you stir. Add water and bring to simmer. Cover and slow cook for five hours.
5.) One hour before serving, remove top, bring heat up a bit to evaporate some of the liquids.
6.) When ready to serve, add in cooked pasta of your choice. Add salt to taste. Grate Parmigiano-Reggiano over the top, sprinkle with chopped parsley, and serve.
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