Description
A rich and hearty Italian meat sauce made with slow-simmered ground beef, aromatic vegetables, tomatoes, and a touch of milk for creaminess. Perfect for pairing with pappardelle, tagliatelle, or your favorite pasta.
Ingredients
Scale
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1 small onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1/2 cup dry red wine
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup whole milk
- 1/4 cup grated Parmesan cheese (for serving)
- Fresh parsley or basil, chopped (for garnish)
- Cooked pappardelle, tagliatelle, or spaghetti
Instructions
- Prepare the Ingredients – Finely chop all vegetables and measure out liquids and seasonings.
- Sauté the Aromatics – Melt butter in a large pot over medium heat. Add onion, carrot, and celery. Cook for 5 minutes until softened. Stir in garlic and cook for another minute.
- Brown the Meat – Add ground beef and cook until browned, breaking it apart with a spoon (7–10 minutes).
- Deglaze with Wine – Pour in red wine, scrape the pot’s bottom, and let it reduce for 2–3 minutes.
- Add Tomatoes and Seasonings – Stir in tomato paste, crushed tomatoes, beef broth, oregano, basil, bay leaf, salt, and pepper.
- Simmer Low and Slow – Reduce heat to low and let it simmer uncovered for at least 2–3 hours, stirring occasionally.
- Add Milk – Stir in milk 30 minutes before the sauce is done, allowing it to blend and tenderize the meat.
- Final Adjustments and Serving – Remove the bay leaf, taste and adjust seasoning, then serve over cooked pasta with Parmesan and fresh herbs.