Ingredients:
1 ½ lbs. lean ground beef
4 oz. diced pancetta
6 tbs extra virgin olive oil
1 medium yellow onion, diced
2 carrots, diced3 celery stalks, diced
5 cloves minced garlic
1 cup dry red wine
½ cup whole milk
2/28oz. cans crushed tomatoes
2-3 bay leaves
Kosher salt & cracked pepper, to taste
1tsp. crushed red pepper (optional)
Directions:
Heat olive oil over medium high heat, add onions, carrots and celery. Sauté 5-6 minutes, until softened. Add ground beef and pancetta and cook until beef is evenly browned. Add garlic and saute until fragrant, about 1 minute. Stir in red wine , simmer until reduced by half. Stir in milk, simmer until reduced by half. Stir in salt, pepper, bay leaf and crushed red pepper, if using. stir in crushed tomatoes, bring everything to a boil, reduce heat to low and simmer 1-2 hours, stirring occasionally. Adjust seasoning if needed. Serve over your favorite pasta, we recommend bucatini.
*recipe works well when doubled or tripled for a large crowd