Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium heat and add chopped onion, cooking until soft and translucent (about 5 minutes).
- Add minced garlic and cook for 1 more minute.
- Add ground beef and break it up; cook until browned and no longer pink, adding wine if using.
- Stir in grated carrot and celery, cooking for 3-4 minutes until softened.
- Pour in crushed tomatoes, beef stock, and milk, then season with salt, pepper, and oregano; stir well.
- Reduce heat to low, cover partially, and let the sauce simmer for at least 2 hours, stirring every 20-30 minutes.
Nutrition
Calories: 350kcalCarbohydrates: 15gProtein: 25gFat: 18gSaturated Fat: 7gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 20IUVitamin C: 5mgCalcium: 10mgIron: 15mg
Notes
This sauce can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Thaw and reheat gently when ready to use. Feel free to add other hidden vegetables like finely chopped mushrooms, zucchini, or spinach for added nutrition. Pair with wide pasta like tagliatelle or pappardelle for the best texture to hold the sauce. Always finish with freshly grated Parmesan cheese!
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