Martha Stewart Living, February 2001
- Yield Makes about 3 quarts
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 2 onions, cut into 1/4-inch dice
- 3 stalks celery, cut into 1/4-inch dice
- 3 carrots, cut into 1/4-inch dice
- 2 pounds ground sirloin
- 2 pounds ground veal
- 1 quart whole milk
- 2 cups dry red wine
- 1 quart <u>Homemade Beef Stock</u>, or two 14 1/2 -ounce cans
- 1 cup tomato paste
- 1 1/2 teaspoons coarse salt
- 3/4 teaspoon freshly ground pepper
- In a large cast-iron or enamel pot, heat butter and olive oil over medium heat.
- Add onions, and cook until they begin to soften, about 5 minutes. Add celery and carrots, and cook until the vegetables are tender, 8 to 10 minutes. Add ground sirloin and veal, and cook, stirring occasionally, until the meat is no longer pink. Add milk, and cook at a gentle simmer, skimming fat from surface, until the liquid has reduced by half, about 50 minutes.
- Add wine, and simmer until liquid is reduced by half again, about 40 minutes.
- Add beef stock, tomato paste, salt, and pepper; simmer gently until sauce thickens, 40 to 45 minutes. If using for lasagna, set aside to cool slightly before assembling. The sauce can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for 2 months.
The sauce can be stored in an airtight container in the freezer for 2 months.
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