What's fun is having lots of people over for dinner. what's not fun is working to make that all happen. what's also not fun is having your friends watch you while you slave over the burners, serving them some feast. so this recipe is one solution to making things fun... it's made all before hand (except the pasta), and it's very easy. it's also very good on cold nights.
Serve with a few bottles of red wine and lots of bread for sopping up the juices. the perfect sunday dinner.
1 Tablespoon olive oil
1 white onion, chopped
2 celery stalks, chopped
1 medium carrot, chopped
2-3 cloves of garlic, minced
1 pound ground beef
1 pound lamb
salt
pepper
1 cup milk
1 glass red wine
2 28-ounce cans of whole peeled tomatoes, drained and smooshed with hands
Heat the olive oil in a dutch oven or big pot over medium heat. Add the onion, celery, and carrot and cook until all have softened. 8 minutes. Add the garlic go for about 30 seconds. Add the beef and lamb, breaking it apart with your spoon and cooking until it is just browned. move it around so it gets brown, and doesn't just stew in the liquid and get soggy. Season with salt and pepper.
add milk and bring it up. continue until the milk has reduced completely and very little liquid remains. add wine and simmer again until reduced completely.
add the canned tomatoes to the pot and stir. cover and cook on medium for at least 2 and up to 6 hours. for the last 30, remove the lid to allow any excess liquid to evaporate and reduce the sauce. it sound be chunky, not soupy.
Serve over spaghetti or linguine.
Serve with a few bottles of red wine and lots of bread for sopping up the juices. the perfect sunday dinner.
1 Tablespoon olive oil
1 white onion, chopped
2 celery stalks, chopped
1 medium carrot, chopped
2-3 cloves of garlic, minced
1 pound ground beef
1 pound lamb
salt
pepper
1 cup milk
1 glass red wine
2 28-ounce cans of whole peeled tomatoes, drained and smooshed with hands
Heat the olive oil in a dutch oven or big pot over medium heat. Add the onion, celery, and carrot and cook until all have softened. 8 minutes. Add the garlic go for about 30 seconds. Add the beef and lamb, breaking it apart with your spoon and cooking until it is just browned. move it around so it gets brown, and doesn't just stew in the liquid and get soggy. Season with salt and pepper.
add milk and bring it up. continue until the milk has reduced completely and very little liquid remains. add wine and simmer again until reduced completely.
add the canned tomatoes to the pot and stir. cover and cook on medium for at least 2 and up to 6 hours. for the last 30, remove the lid to allow any excess liquid to evaporate and reduce the sauce. it sound be chunky, not soupy.
Serve over spaghetti or linguine.
