Ingredients
3 tablespoons butter
1 tablespoon extra virgin olive oil
1/4 cup diced pancetta
1 cup whole milk
1/2 cup minced carrot
1/2 cup minced celery
2 garlic cloves minced
1 pound ground beef
2 cups crushed Italian plum tomatoes
salt
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Heat the olive oil and butter in a heavy pot on medium heat and saute the onion, garlic, carrots, celery, 1-tsp salt, 1/2-tsp pepper for 5 minutes. Add the pancetta and saute until the fat is rendered, 2-3 minutes Add the ground beef, nutmeg and using a wooden spoon break up the meat and continue to cook until the meat is browned Add the milk and bring this to a slow boil and continue to cook until the milk is pretty much gone Add the wine, bring to a slow boil, stir and cook for 2 minutes Add the tomatoes and stir. Bring this to a boil then reduce the heat to a very very slow and low simmer so slow you can hardly see the sauce bubbling cook uncovered for 3-4 hours Stir and taste for salt along the way and adjust If need be add a little water along the way but only if the sauce begins to dry out. That will only happen if the heat was too high. So remember very very low heat.
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Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces