- 2 tablespoons olive oil
- 1/4 cup minced pancetta
- ¾ cup minced onion (1/2 medium onion)
- ¾ cup minced celery (2 stalks)
- ¾ cup minced carrot (2 medium carrots)
- 2 cloves minced garlic
- 1 pound ground beef chuck
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 cup milk
- 2 bay leaves
- Pinch of nutmeg
- ½ cup dry white wine
- 1 28 oz canned San Marzano plum tomatoes
In a 3 quart saucepan heat the olive oil and add the pancetta cooking it for 6 to 8 minutes or until most of the fat has been rendered. Next add the onion, celery and carrots and sauté for 4 minutes. Add the beef, salt and pepper and cook until the beef is no longer pink. Add the milk, bay leaves and nutmeg. Simmer gently, stirring occasionally, until the milk is completely evaporated. Add the wine and simmer until it is evaporated.
Take half the tomatoes and the liquid and puree in a food processor. Chop the remaining tomatoes. Add the puree and the chopped tomatoes to the pot. Bring to a boil, reduce to a simmer and partially cover to allow the sauce to reduce. Simmer gently, stirring occasionally, for 2 hours. If sauce becomes dry, add ½ cup of water as necessary.
Serve over your choice of pasta or use as the beef filling for lasagna.