This is the perfect sauce to let simmer away on the stovetop on a Sunday, perfuming the house with its rich goodness. It makes enough to feed a crowd (8 to 12, depending on how much sauce you like on your pasta) or to save part of to store in the freezer for a busy weeknight.
- Makes 9 cups
- Active time 30 minutes
- Total time 3 hours
- 2 Tbsp. salted butter
- 2 Tbsp. olive oil
- 1 yellow onion, diced
- 2 stalks celery, diced
- 3 carrots, diced
- 3 cloves garlic, minced
- 1 lb. MOINK ground beef
- 1 lb. MOINK ground pork
- 1½ cups whole milk
- 1 Tbsp. Italian seasoning
- 1 tsp. fennel seeds
- ½ tsp. ground nutmeg
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 1½ cups dry white wine
- 1 (28-oz.) can whole tomatoes, undrained
- 1 (28-oz.) can crushed tomatoes
- Pinch of sugar
- Hot cooked pasta
- Freshly grated Parmesan cheese
- Fresh basil leaves for garnish
- Melt the butter and oil in a Dutch oven over medium-high heat. Add the onion, celery, carrots, and garlic. Cook 5 minutes or until the vegetables are tender. Add the ground beef and pork and cook 8 to 10 minutes or until the meat browns and crumbles.
- Stir in the milk, Italian seasoning, fennel, nutmeg, salt, and pepper. Cook 5 minutes or until the milk has evaporated completely. Stir in the wine and cook until the wine evaporates.
- Chop the whole tomatoes in the can with kitchen shears. Add the chopped tomatoes with juice, the crushed tomatoes, and sugar to the pot. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 2 hours 30 minutes to 3 hours or until the sauce is thickened. Season with salt and pepper to taste and serve tossed with hot cooked pasta. Sprinkle each serving with Parmesan cheese and garnish with basil, if desired. Refrigerate any leftovers up to 3 days or freeze for up to 3 months.
We recommend tossing the sauce with a little pasta water and larger pasta shapes such as rigatoni or pappardelle.
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