Ingredients
1tablespoon extra virgin olive oil1tablespoon unsalted butter1cup chopped onion½cup chopped carrots½cup chopped celery1½ pounds lean ground beef (90% lean)½teaspoon kosher salt¼teaspoon freshly ground black pepper cup whole milk⅛teaspoon freshly grated nutmeg cup dry white wine2cans (14 ounce) diced tomatoes, with the juices¼cup tomato paste1cup beef stock, nonfat, low sodium1pound pasta
Preparation
Preheat Cuisinart™ Electric Skillet to 300°F; melt olive oil and butter. Add onion, carrots and celery; cook, stirring, for 3 minutes or until vegetables are softened. Increase temperature to 350°F. Add ground beef and cook, breaking up large chunks, until browned, about 5 minutes. Season with salt and pepper. Pour in milk and nutmeg; cook until almost evaporated, about 5 minutes. Add white wine and cook until almost evaporated, about 10 minutes. Add tomatoes, tomato paste, and beef stock. Lower heat to simmer, 200°F, and cook uncovered until sauce has thickened and meat is tender, about 1 hour longer. To serve, cook pasta according to package instructions, reserving one cup of cooking water. If sauce seems too thick, add reserved water. Gently combine hot pasta with meat sauce right in the skillet.
