Posted: January 5, 2014 by nietize in Beef, Pasta
Tags: , ,


From Newlyweds’ Cookbook
Serves 4

16 oz long or short egg pasta
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small carrot, finely chopped
1 small celery, finely chopped
1 small onion, finely chopped
4 slices pancetta/bacon, finely chopped
1 lb. ground beef, sirloin or round
2 tablespoons white wine
1.5 cups milk
1.5 tablespoons tomato paste
0.5 nutmeg
1-2 cups vegetable broth/water
0.5 cup parmesean cheese
3 tablespoons parsley
2 tablespoons unsalted butter

Heat the oil and butter in a heavy saucepan over medium heat. Add the carrot, celery, onion and pancetta and cook until the onion is translucent. Increase the heat, add the meat, and saute until browned. Add the wine and let it bubble until it has evaporated.

Lower the heat, add enough milk to cover the meat, then add the tomato paste and nutmeg. Simmer rapidly until the milk has reduced by at least half. Lower the heat, top up with enough warm broth or water to cover the meat, stir, cover with a lid, and simmer gently for at least 1 hour. Stir from time to time. Add salt and pepper to taste, then set aside to rest overnight to develop the flavors.

When ready to serve, reheat the sauce and add to the freshly cooked pasta. Stir in parmesean, parsley and the 2 tablespoons butter and serve with extra parmesean sprinkled over the top.


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