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Cook Time:1 hr 45 minsAdditional Time:4 hrsTotal Time:5 hrs 45 minsServings:20Yield:about 10 cups, for 20 servingsJump to Nutrition Facts
Cook Time:1 hr 45 minsAdditional Time:4 hrsTotal Time:5 hrs 45 minsServings:20Yield:about 10 cups, for 20 servings
Cook Time:1 hr 45 mins
Cook Time:
1 hr 45 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:5 hrs 45 mins
Total Time:
5 hrs 45 mins
Servings:20
Servings:
20
Yield:about 10 cups, for 20 servings
Yield:
about 10 cups, for 20 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2small yellow onions, finely chopped4 small or 2 large carrots, cut into 1/4-inch dice4 stalks celery, cut into 1/4-inch dice4tablespoonsbutter¼cupextra-virgin olive oil3 pounds lean ground beef (90% or leaner)1teaspoonsalt3cupsdry white wine2cupslow-fat milk½teaspoonground nutmeg2 28-ounce cans plus one 14-ounce can whole peeled tomatoes
Cook Mode(Keep screen awake)
Ingredients
2small yellow onions, finely chopped
4 small or 2 large carrots, cut into 1/4-inch dice
4 stalks celery, cut into 1/4-inch dice
4tablespoonsbutter
¼cupextra-virgin olive oil
3 pounds lean ground beef (90% or leaner)
1teaspoonsalt
3cupsdry white wine
2cupslow-fat milk
½teaspoonground nutmeg
2 28-ounce cans plus one 14-ounce can whole peeled tomatoes
DirectionsPut onions, carrots, celery, butter and oil in a heavy-bottomed Dutch oven and place over medium-high heat. Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 15 minutes.Add ground beef and break it up with a wooden spoon. Season with salt and continue stirring until the meat has lost its red color, about 4 minutes.Add wine and cook, stirring occasionally, until it has almost completely evaporated, 18 to 25 minutes. Add milk and nutmeg and cook, stirring occasionally, until the milk has mostly evaporated, 12 to 18 minutes.Coarsely chop tomatoes and add them and their juice to the pot. Once the tomatoes have started bubbling, reduce the heat to low so that the sauce is barely simmering. Cook uncovered for 4 hours, stirring occasionally. If all the liquid evaporates before the cooking time is up, add water 1/2 cup at a time as needed. After 4 hours, make sure all the liquid has evaporated before you remove the sauce from the heat. Blot or skim any fat from the surface before serving.TipsMake Ahead Tip: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Thin with a little water when you reheat it, if desired.Originally appeared: EatingWell Magazine, November/December 2009
Directions
Put onions, carrots, celery, butter and oil in a heavy-bottomed Dutch oven and place over medium-high heat. Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 15 minutes.Add ground beef and break it up with a wooden spoon. Season with salt and continue stirring until the meat has lost its red color, about 4 minutes.Add wine and cook, stirring occasionally, until it has almost completely evaporated, 18 to 25 minutes. Add milk and nutmeg and cook, stirring occasionally, until the milk has mostly evaporated, 12 to 18 minutes.Coarsely chop tomatoes and add them and their juice to the pot. Once the tomatoes have started bubbling, reduce the heat to low so that the sauce is barely simmering. Cook uncovered for 4 hours, stirring occasionally. If all the liquid evaporates before the cooking time is up, add water 1/2 cup at a time as needed. After 4 hours, make sure all the liquid has evaporated before you remove the sauce from the heat. Blot or skim any fat from the surface before serving.TipsMake Ahead Tip: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Thin with a little water when you reheat it, if desired.
Put onions, carrots, celery, butter and oil in a heavy-bottomed Dutch oven and place over medium-high heat. Cook, stirring occasionally, until the vegetables are lightly browned, 8 to 15 minutes.
Add ground beef and break it up with a wooden spoon. Season with salt and continue stirring until the meat has lost its red color, about 4 minutes.
Add wine and cook, stirring occasionally, until it has almost completely evaporated, 18 to 25 minutes. Add milk and nutmeg and cook, stirring occasionally, until the milk has mostly evaporated, 12 to 18 minutes.
Coarsely chop tomatoes and add them and their juice to the pot. Once the tomatoes have started bubbling, reduce the heat to low so that the sauce is barely simmering. Cook uncovered for 4 hours, stirring occasionally. If all the liquid evaporates before the cooking time is up, add water 1/2 cup at a time as needed. After 4 hours, make sure all the liquid has evaporated before you remove the sauce from the heat. Blot or skim any fat from the surface before serving.
Tips
Make Ahead Tip: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Thin with a little water when you reheat it, if desired.
Originally appeared: EatingWell Magazine, November/December 2009
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Nutrition Facts(per serving)109Calories6gFat7gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
