1 C dry white wine (Pinot Grigio or Sauvignon Blanc)
1.5 C diced Italian plum tomatoes
2 T tomato paste
1.5-2 lb. pasta
Himalayan sea salt
Black pepper, fresh ground
1/8 tsp. nutmeg, freshly grated
Freshly grated Parmigiano-Reggiano cheese
1/4 bunch Italian flat leaf parsley
1 T butter for coating pasta
RECIPE INSTRUCTIONS:
Heat a pan over medium heat and add oil, butter, and chopped onion. Cook and stir the onion until translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well. ntions
Add ground beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork or wooden spoon, stir well, and cook until the beef is cooked through.
Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1 tsp. -- of nutmeg, and stir.
Add the wine, simmer until evaporated, then add tomatoes and tomato paste and stir thoroughly to coat all ingredients well.
When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at a very slow simmer, with just an intermittent bubble breaking through to the surface.
Cook, uncovered, for at least 3 hours, stirring periodically. If the sauce begins to dry out, add 1/2 C of water as needed—taste and correct for salt. At the end, very little liquid will be left.
Toss with cooked, drained pasta (e.g., pappardelle or tagliatelle), adding the tablespoon of butter, top with fresh parsley, and serve with freshly grated Parmesan on the side.
