- 3 tablespoons unsalted butter
- 2 tablespoons minced onion
- 2 tablespoons minced carrot
- 2 tablespoons minced celery
- 1 clove garlic minced
- 3/4 lb ground beef chuck
- 4 slices bacon, cut into 1/2 inch pieces
- table salt
- 1 cup whole milk
- 1 cup dry white wine
- 1 28oz can whole tomatoes, finely chopped, juice reserved
Cook the bacon in a pan until crispy. Pat with paper towels, then crumble. Heat the butter in a large, heavy-bottomed Dutch oven over medium heat. Add the onion, carrot, garlic, and celery. Sautè until softened but now browned (about 6 minutes). Add ground meat, bacon, and 1/2 teaspoon salt. Use the edge of a wooden spoon to crumble meats with the edge of a wooden spoon so no clumps remain. Cook the meat until it loses its raw color, but has not yet browned (about 3 minutes).
Add milk and bring to a simmer. Continue to simmer until the milk evaporates and only clear fat remains. Add wine and bring to a simmer until the wine evaporates. Add tomatoes and their juice to bring to a simmer. Reduce the head to low so the sauce just barely continues to simmer until the liquid has evaporated (about 3 hours.) Adjust seasonings with extra salt to taste and serve.