The cover of the Tri-City Herald's Food & Wine section May 19 will featurea woman who makes her own phyllo dough and other breads. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For
An Italian favorite, this sauce goes with all pastas and meats
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3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 large carrot, diced
1 medium onion, diced
2 stalks celery, diced
12 ounces ground beef
12 ounces ground veal
1 cup whole milk
1 cup dry white wine
1/2 teaspoon sea salt
1 can (28 ounces) crushed tomatoes
1/8 teaspoon ground allspice
In large skillet, heat oil and butter over medium heat. Add carrot, onion and celery and sauté until softened, about 4 minutes. Add beef and veal and cook, breaking up with a spoon, until no longer pink, about 12 minutes.
Increase heat to high. Add milk and bring to a boil Reduce heat to low and simmer, stirring until milk has evaporated, about 20 minutes.
Add wine and cook, stirring, until evaporated, about 15 minutes. Stir in tomatoes, salt and allspice and simmer, stirring occasionally, until thickened, for 30 minutes. Makes 4 cups.
From: 500 BEST SAUCES, SALAD DRESSINGS, MARINADES & MORE by George Geary