1 small rib celery, cut to fit feed tube
1 small onion, peeled, cut in 1-inch pieces
1 can (28 - 32 ounces) plum tomatoes, drained, juices reserved
1/2 pound well-trimmed beef chuck, cut in 1 - inch pieces, chilled
1/2 pound veal, cut in 1 - inch pieces, chilled
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
kosher salt and freshly ground pepper
1 cup whole milk
1/8 teaspoon freshly grated nutmeg
1 cup dry white wine
1/4 cup tomato paste
392 calories (34% from fat) • carb. 21g • pro. 35g • fat 15g • sat. fat 6g • chol. 120mg • sod. 458mg • calc. 145mg • fiber 5g
Add the meat cubes to the work bowl. Pulse to chop, 10 - 15 times. Meat should have the texture of a "coarse chili grind". Remove and reserve.
Heat the butter and olive oil in a large saucepan. Add the vegetables and cook over medium heat until tender, about 3 minutes. Add the meat and cook, stirring to break up, and cook until meat is no longer pink, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the milk and nutmeg, and cook, stirring occasionally until most of the milk has evaporated, about 10 minutes. Add the wine and cook until most of the liquid has evaporated, about 10 minutes. Stir in the reserved chopped tomatoes and their juices. Simmer the sauce over very low heat, uncovered, for about 1 to 1-1/4 hours. Sauce will be thickened. Taste and season as needed with salt and pepper. Serve hot mixed with freshly cooked pasta (tip: reserve 1 cup of the hot pasta cooking water to stir into the sauced pasta if too thick). Sauce may be made ahead and cooled, uncovered, before being covered and chilled. Store in refrigerator for up to 2 days, or freeze for up to 1 month.
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