Ingredients
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4 tablespoons unsalted butter
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4 tablespoons extra virgin olive oil
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1 large onion, minced
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2 carrots, in small dice
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2 large celery ribs, in small dice
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1 1/2 lbs ground chuck
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1/4 lb prosciutto, minced
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3/4 cup white wine
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3 cups whole milk
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1 (28 ounce) can whole canned tomatoes, pureed in a food mill or blender
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1/4 teaspoon freshly grated nutmeg, more to taste
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salt & freshly ground black pepper
Instructions
- In a large skillet, heat the butter and oil over moderately low heat.
- Add the onion, carrot and celery and saute until the vegetables are soft, 10 to 15 minutes.
- Add the beef and cook slowly, breaking it up with a fork, until it changes color; do not allow the meat to sear or harden.
- Stir in the prosciutto.
- Add the wine and simmer until most of the wine has evaporated.
- Stir in 1 1/2 cups milk and simmer until the milk is largely absorbed.
- Add the tomatoes, nutmeg and salt and pepper to taste.
- Cover partially and adjust the heat to maintain a bare simmer.
- Cook 4 hours, stirring occasionally.
- During the final 45 minutes, add the remaining 1 1/2 cups milk in 3 batches, allowing each addition to be absorbed before adding more.
- Taste and adjust the seasoning.