This recipe comes from my mentor, who is part Italian. It’s really tasty, and you can easily double it for dinner parties.
Yield: 4 servings
- 1 carrot
- 1 stalk celery
- 1 onion
- 1/2 lb ground beef
- 1/2 lb ground pork OR beef OR chicken (whatever you have, really)
- 1 cup half and half OR milk
- 5 (28-oz) cans crushed tomatoes in tomato purée
- 1/2 cup white wine OR 1/2 cup water+1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
- 1 lb spaghetti noodles
- Grate carrots.
- Finely chop celery until the pieces are about size of the carrot bits.
- Finely chop onion.
- Cook carrots, celery, and onion in a large pot with a little oil or butter, until vegetables are soft and fragrant, about 5 minutes.
- Add ground meat, breaking up clumps with a wooden spoon.
- Cook, stirring constantly and breaking up clumps, until meat is no longer pink. It takes 3-5 minutes.
- Add half and half OR milk. Continue to stir and break up any clumps of meat.
- Bring mixture to a simmer and cook until liquid reduces to about ½ inch left in the bottom of the pot, about 10 minutes. Stir from time to time.
- Add white wine (or water+lemon juice) and salt and pepper, to taste.
- Bring mixture to a simmer again and cook until liquid reduces to about ½ inch left in the bottom of the pot, about 5 minutes. Stir from time to time.
- Add tomatoes and bring mixture to a boil.
- Cover and simmer until sauce is thick. Stir from time to time. If you dip a wooden spoon in it and pull it up, the sauce and meat bits should cling to the spoon and drip off it slowly.
- While sauce is simmering, heat a pot of water until it boils. Cook spaghetti noodles to desired doneness, about 11 minutes.
- Serve noodles topped with sauce.