INGREDIENTS
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, grated
1 stalk celery, minced
2 large carrots, finely grated
1 pound ground lean beef
salt and pepper to taste
1 cup Ungrapeful Winery Pomi D’oro
1/2 cup whole milk
pinch of nutmeg
1 bay leaf
1 can 20-oz San Marzano tomatoes, diced
1 pound tagliatelle, cooked
DIRECTIONS
In a Dutch oven, heat butter and olive oil over medium heat. Add the onion and saute until translucent. Add celery and carrots. Saute for an additional 2 minutes. Add ground beef and break down large clumps as you stir. Cook until brown. Add Ungrapeful Winery Pomi D’oro. Simmer until reduced by half. Add tomatoes, milk, bay leaf and nutmeg and stir until thoroughly mixed. Reduce heat to low. Simmer uncovered for at least 3 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper. Serve over cooked pasta and top generously with freshly grated Parmesan cheese.
