This is one of my new favorite things to make – it’s hearty, healthy, comforting… yummy!
Chop a small onion, some carrots, celery and a clove or two of garlic (sorry, no exact amounts around here!)
Sautee them with some olive oil, S&P, in a stock pot for about 10 min (until some crust forms on the pan). Add some ground beef (and ground veal if you wish) and mash it up as it browns so it is in small pieces. Once meat is browned, add some dry white wine and simmer until evaporated. Add 2 cans of tomatoes with juice (I use tomato puree because I don't like chunks of tomato!), dried oregano, basil, 2 Tbs of milk (to make the meat more tender) cover and reduce to a simmer for about an hour. Stir the sauce, smashing it on the side of the pot to get rid of any large chunks.
Enjoy over your favorite pasta. I love to use large rigatoni because the chunky sauce gets trapped inside and it’s delicious!!