Ingredients:
2 tablespoons butter
4 tablespoons olive oil
1 medium onions, finely chopped
2 tablespoons bacon
1 carrots, finely sliced
1 stalk celery, finely sliced
1 garlic cloves, finely chopped
12 ounces lean ground beef
salt and pepper
2/3 cup red wine
1/2 cup milk
1 (14 ounce) cans plum tomatoes, chopped, with their juice
1 bay leaves
1/4 teaspoon fresh thyme leaves
pasta, cooked and drained ( 6 servings)
Directions:
Heat the butter and oil in a heavy saucepan.
Add the onion, and cook over moderate heat for 3-4 minutes.
Add the bacon and cook until the onion is translucent.
Stir in the carrot, celery and garlic.
Cook 3-4 minutes more.
Add the beef and crumble it into the vegetables with a fork.
Stir until the meat loses its red color.
Season with salt and pepper.
Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3-4 minutes.
Add the milk and cook until it evaporates.
Stir in the tomatoes with their juice, and the herbs.
Bring the sauce to a boil.
Reduce the heat to low, and simmer, uncovered for 1 1/2-2 hours, stirring occasionally.
Serve over pasta.
Servings: 6
Time preparation: 15 min.
Time total: 135 min.