1. Chop the meat into pieces that will fit through the grinder, if desired they may be aged, for several hours, at room temperature, to develop a mature flavor. Bring them through the largest dye of the contraption, once, then switch to the smaller blades, and grind once, or twice. Set aside. 2. Heat half of the oil, in a broad sauté pan or Dutch oven over hot heat, add the beef, and brown, deglaze with a little water, if necessary. When sufficiently done, remove to a bowl. 3. Pour in the rest of the oil, the butter, and the onion. Cook moderately, until wilted and gold. Add the celery and carrots. Season with salt and pepper. Deglaze if necessary. Cook till wilted, cook further brown, as desired. Put back in the meat, with any of its accumulated drippings. Add more salt and pepper, and a generous dash of nutmeg. 4. Pour in the wine, reduce quite sec, stirring occasionally. Add the milk and cream mixed. Reduce by at least half, stirring often, and keeping an eye, as the milk will begin to stick, as it thickens. Pour in the tomato. Season with salt again if nessecary. Bring to the simmer. Lower the heat and boil gently, for 2-6 hours. Sometimes I cook this with the lid on partially. 5. Taste and correct for salt and pepper, if after several hours, the sauce gets to dry to simmer, add about 1 cup water. Keep cooking, making sure not to have it runny, upon completion. 6. Serve with pasta, or use for lasangna. ---------------------------------------------------------------------------
Nutrition
Ingredients
