1. In order to prevent the ragu from reducing too quickly, use the heaviest, deepest pot that you own. 2. Melt butter& oil and saute onion& garlic over medium heat until just translucent. 3. Add celery& carrot and cook gently for about 2 minutes. 4. Add the ground beef, crumbling it in the pot with a fork. 5. Stir in salt. 6. Cook only until the meat loses its raw, red colour. 7. Add the wine, turn heat up to medium high and cook, stirring occasionally, until all the wine evaporates (1/2 hour to 45 minutes). 8. Turn the heat down to medium, add the milk& nutmeg and cook, stirring frequently, until all the milk evaporates (1/2 hour TO 45 minutes). 9. Add oregano, pepper& tomatoes and stir thoroughly. 10. When the tomatoes have started to boil, turn the heat down until the sauce cooks at the laziest simmer- just the occasional bubble. 11. Cook, uncovered, stirring occasionally, for at least 4 hours (5 hours is better). 12. If you can't watch the sauce for such a long stretch, you can interrupt this simmering time- but DO complete it in the same day! ---------------------------------------------------------------------------
Nutrition
Ingredients
