INGREDIENTS

INSTRUCTIONS

How to Prepare:
1. Put the oil, butter and chopped onion in the pot, and turn the
heat on to medium. Cook and stir the onion until it has become
translucent, then add the chopped celery and carrot. Cook for about 2
minutes, stirring the vegetables to coat them well.
2. Add the ground beef, a large pinch of salt, and a few grindings of
pepper. Crumble the meat with a fork, stir well, and cook until the
beef has lost its raw, red color.
3. Add the milk and let it simmer gently, stirring frequently, until
it has bubbled away completely. Add a tiny grating- about 1/8 tsp.-
of nutmeg, and stir.
4. Add the wine, let it simmer until it has evaporated, then add the
tomatoes and stir thoroughly to coat all ingredients well. When the
tomatoes begin to bubble, turn the heat down so that the sauce cooks
at the laziest of simmers, with just an intermittent bubble breaking
through to the surface. Cook, uncovered, for three hours or more,
stirring from time to time.
5. While the sauce is cooking, you are likely to find that it begins
to dry out and the fat separates from the meat. To keep it from
sticking, continue the cooking, adding 1/2 cup of water whenever
necessary. At the end, however, no water at all must be left and the
fat must separate from the sauce. Taste and correct for salt.
Copyright credit: 1992 by Marcella Hazan © 1996 Lifetime Entertainment
Services. All rights reserved.
Formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”