Recipe inspired by Kristie Adams, Cook’s Illustrated and Jeannine Berenger.
Ingredients:
- 3 tablespoons salted butter
- olive oil
- 1 cup onion, minced
- 1 cup carrot, minced
- 1 cup celery, minced
- 5 cloves garlic, minced
- 1 pound ground beef
- 1 pound ground veal
- 1 pound ground pork
- 1 Chorizo or Salsiccia, de-cased, ground
- 3 cups whole milk
- 3 cups Italian white wine (Gavi works well)
- 2 (28-ounces each) cans tomatoes
- 1 pound fresh egg pasta
- Parmesan cheese and rind
Preparation:
Mix ground beef, veal, pork and Chorizo in a big bowl. Add salt, pepper and garlic to season. Set aside.
Heat 3 tablespoons of butter and olive oil in a large pot over medium heat. Add the onion, carrot and celery. Sauté until softened.
Add ground meat mixture. Make sure to keep it broken apart as it cooks. Cook until it loses its raw color, but has not quite browned (3 minutes).
Add milk and bring to a simmer. Continue to simmer until the milk evaporates and only clear-ish liquid remains (10-13 minutes). Add the wine and bring to a simmer (10-13 minutes longer).
Add the tomatoes and then reduce to a low heat. Allow it too cook down for another 2 hours (minimum, but making this on a Sunday with a long, slow cook is ideal). For the last hour of cooking, add the Parmesan rind to sauce and continue to cook down.
Serve over either your favorite egg pasta or cannelloni beans. Add salt and Parmesan cheese to taste.