Olive oil 1 tablespoon
3 tablespoons of butter plus 1 tablespoon to be added as a sauce for the pasta
1 cup finely chopped onion
1 cup celery chopped
1 cup shredded carrot
Ground beef chuck 1 lb.
Freshly ground black Pepper
1 cup whole milk
1 cup of dry white wine
Cut up 1 1/2 cups of imported Italian plum tomatos in their juice
Serving: pasta cooked with grated Parmesan
In a heavy pot, add 3 tablespoons of oil and the chopped onion. Set the heat at medium. Stirring and cooking until the onions are translucent. Add celery, carrots and stir-fry for approximately 2 minutes.
Add the meat and a generous pinch of freshly ground pepper. Break up the meat with a knife, then stir it well. Cook until the raw color of the meat is gone.
Add the milk, and simmer it gently. Stir it frequently until bubbles form.
Stir in the tomatoes and wine. Once the wine is absorbed, add the tomatoes.
The acidity of tomatoes and wine is reduced by cooking the meat first in milk. Turn the heat down when they start to bubble. The sauce will cook at a lazy simmer, with only an occasional stir.