Recipe information
Yield
makes about 3 quarts
Ingredients
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, peeled and cut into 1/4-inch dice
2 pounds ground sirloin
2 pounds ground veal
1 quart whole milk
2 cups red wine
3 1/2 cups homemade or low-sodium store-bought beef broth
1 cup tomato paste
1 1/2 teaspoons coarse salt
3/4 teaspoon freshly ground pepper
Preparation
Step 1
Heat the butter and olive oil in a large cast-iron or enamel pot over medium heat.
Step 2
Add the onions, and cook until they begin to soften, about 5 minutes. Add the celery and carrots, and cook until the vegetables are tender, 8 to 10 minutes. Add the ground sirloin and veal, and cook, stirring occasionally, until the meat is no longer pink. Add the milk, and cook at a gentle simmer, skimming fat from surface, until the liquid has reduced by half, about 50 minutes.
Step 3
Add the wine, and simmer until liquid is reduced by half again, about 40 minutes.
Step 4
Add the beef stock, tomato paste, salt, and pepper; simmer gently until the sauce thickens, 40 to 45 minutes. If using for lasagne, set aside to cool slightly before assembling.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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