 | | Directions |
- Cook the bacon (medium-low) until crisp. Remove bacon, leaving fat in pan.
- Mix ground beef with 1/2 teaspoon salt and a few grinds of black pepper. Raise heat under skillet to medium-high and crumble the meat into the skillet. Brown lightly, then scoop out most of the meat, leaving some (about 1/4 of the total) to get dark brown. Put this meat in with the lightly browned, and discard all but 2 tablespoons of fat.
- Add the vegetables to fat in skillet and cook , stirring occasionally, until they soften - about 5 minutes, then add them to the meat.
- Add wine to skillet, raise heat to high, and boil until there is just a thin layer on the bottom of the pan, stirring to dissolve any browned bits.
- Add tomatoes including juice, and mix with the reduced wine. Stir in meat and vegetables and adjust heat to maintain a very slow simmer. Simmer for 2 - 3 hours, until very thick. Taste for seasoning and add salt and pepper as needed. ( If salt is added earlier, the sauce might become too salty as it reduces)
- Add milk or cream and simmer for another 10 - 15 minutes.
- Serve hot, over pasta, topped with grated cheese if desired.
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Prep Time: 30 minutes
Cook Time: 3 hours
Container: Heavy skillet or Dutch oven
Servings: 4
|  | | Ingredients | | - | | 1 slice bacon, chopped |
| - | | 1/2 pound ground beef |
| - | | 1 onion, finely chopped |
| - | | 1 carrot, finely chopped |
| - | | 1 stalk celery, sliced thin |
| - | | 2 cloves garlic, minced |
| - | | 1 cup red wine |
| - | | 1 28 oz can tomatoes (break up if whole) |
| - | | whole milk or cream |
| - | | salt and pepper |
| - | | grated parmesan cheese (optional) |
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