Equipment
- Large Pot
Ingredients
- 2 Tbsp butter
- 2 Tbsp carrots
- 2 Tbsp celery
- 2 Tbsp shallot
- 3 cloves garlic
- 1 lb meatloaf mix beef, veal, pork
- Salt and pepper
- 1 cup milk
- 1 cup white wine
- 28 oz crushed tomatoes
- 1 Tbsp Italian seasoning
- 1 tsp paprika
- 1 lb spaghetti
- Grated Parmesan
Instructions
- Finely chop the carrots, celery, and shallot, and then mince the garlic.
- In your pot, add the butter and heat on medium.
- Once melted, add the carrots, celery, and shallot, and cook for 5 minutes until softened.
- Then add the garlic and cook for 30 seconds.
- Add the ground meat and break into chunks.
- Season with some salt and pepper and cook mostly through.
- Add the milk and reduce completely until only fats remain.
- Add the white wine and reduce until very little liquid remains.
- Each should take 10-15 minutes.
- Then add the tomatoes and seasonings, and stir and cover.
- Cook for about 2-3 hours on low to let all the flavors slowly combine!
- Season with additional salt and pepper as needed.
- As you near dinner time, boil water and cook the pasta until al dente.
- Add pasta and grated parmesan cheese to the sauce and eat!
- Enjoy!
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make this meal gluten-free. There is only one concern with this one, obviously the pasta. Substitute in your favorite pasta, and other than that, you should be good for this one!
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