Source: Martha Stewart Living, January 2004
- 2 1/2 tablespoons unsalted butter
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 1/4 cups finely chopped onion (about 1 large onion)
- 3/4 cup finely chopped celery (about 1 1/4 stalks)
- 3/4 cup finely chopped carrot (about 1 large carrot)
- 1 1/4 pounds ground chuck
- 10 ounces ground pork
- 2 1/4 teaspoons coarse salt
- 2 1/2 cups milk
- 1/8 to 1/4 teaspoon freshly grated nutmeg
- 1 1/4 cups dry white wine
- 2 1/4 cups homemade or low-sodium canned chicken stock
- 2 1/2 cups canned diced plum tomatoes, with juice
- Freshly ground pepper
Heat butter and oil in a large Dutch oven or heavy-bottom 6-quart pot over medium heat until butter is melted. Add onion, celery, and carrot; cook, stirring frequently, until vegetables are soft and light golden brown, 8 to 11 minutes.
Add ground chuck and pork to pot; stir, breaking up meat with a fork. Add salt, and continue cooking, stirring occasionally, until meat is cooked through but not browned, about 5 minutes more.
Gradually add milk; bring mixture to a simmer, then reduce heat to medium-low. Add nutmeg to taste, and gently simmer until milk has completely evaporated, about 20 minutes. (Any remaining liquid will be yellowish and clear.)
Add wine; simmer until liquid is reduced by half, about 15 minutes. Stir in stock; simmer until liquid is reduced by half, about 30 minutes. Add tomatoes and juice; simmer, stirring occasionally, until fat has risen to the top and sauce is thick and meaty, 60 to 70 minutes. Season with pepper. Let sauce cool slightly.