Ingredients
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2 tablespoons butter
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4 tablespoons olive oil
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1 medium onion, finely chopped
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2 tablespoons bacon
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1 stalk celery, finely sliced
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12 ounces lean ground beef
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salt and pepper
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2/3 cup red wine
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1/2 cup milk
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1 (14 ounce) can plum tomatoes, chopped, with their juice
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1 bay leaf
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1/4 teaspoon fresh thyme leave
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pasta, cooked and drained (6 servings)
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1 garlic clove, finely chopped
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1 carrot, finely sliced
Instructions
- Heat the butter and oil in a heavy saucepan.
- Add the onion, and cook over moderate heat for 3-4 minutes.
- Add the bacon and cook until the onion is translucent.
- Stir in the carrot, celery and garlic.
- Cook 3-4 minutes more.
- Add the beef and crumble it into the vegetables with a fork.
- Stir until the meat loses its red color.
- Season with salt and pepper.
- Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3-4 minutes.
- Add the milk and cook until it evaporates.
- Stir in the tomatoes with their juice, and the herbs.
- Bring the sauce to a boil.
- Reduce the heat to low, and simmer, uncovered for 1 1/2-2 hours, stirring occasionally.
- Serve over pasta.