½ cup chopped yellow onion, ⅔ cup chopped celery, ⅔ cup chopped carrot
Make the Sauce
Add oil and butter to large stockpot; add chopped carrots, onion and celery; saute for 6- 8 minutes
2 tablespoons butter, 1 tablespoon oil, ½ cup chopped yellow onion, ⅔ cup chopped carrot, ⅔ cup chopped celery
Add ground beef and pork to vegetbles to same stockpot; cook until beef and pork are browned (no visible pink) (See Recipe Notes: "Cook the Meat")
1 pound ground beef, 1 pound ground Italian sausage
Add minced garlic, red wine, tomato paste, pepper, nutmeg and bay leaves to stockpot; combine well
½ teaspoon ground nutmeg, 2 tablespoons garlic, 2 dried bay leaves, 3 ounces tomato paste, ½ cup red wine, 1 teaspoon ground black pepper
Stir in milk or cream (See Recipe Notes: "Milk or Cream")
½ cup milk or heavy cream
Cover and allow to simmer at least 30 minutes; add additional pepper and salt to taste
salt- to taste
Remove bay leaves; serve over cooked pasta of your choice; garnish with basil and Parmesan cheese
Parmesan cheese, 1 tablespoon fresh basil
Notes
Cook the MeatIf you use a fatty ground beef (more than 80/20), you may want to drain off a bit of the oil after browning the meat and sausage thoroughly. Pour contents into colander, drain, and return to stockpot. Resume recipe instructions.Milk or CreamThis recipe calls for milk or heavy cream, however, you can substitute half and half.