How to Prepare: 1. Put the oil, butter and chopped onion in the pot, and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well. 2. Add the ground beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well, and cook until the beef has lost its raw, red color. 3. Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating- about 1/8 tsp.- of nutmeg, and stir. 4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for three hours or more, stirring from time to time. 5. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, continue the cooking, adding 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt. Copyright credit: 1992 by Marcella Hazan ? 1996 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK
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|Serving Size: 1 Serving (697g)|
|Recipe Makes: 1|
|Calories from Fat: 1025 (73%)|
|Amt Per Serving||% DV|
|Total Fat 113.9g||152 %|
|Saturated Fat 50.1g||251 %|
|Monounsaturated Fat 44.7g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 336.2mg||103 %|
|Sodium 579.1mg||20 %|
|Potassium 1499.8mg||39 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 16.7g|
|Protein 62g||89 %|
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Calories per serving: 1404
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