Heirloom Meals: Savoring Yesterday's Traditions Today

Spag Bol

Spag Bol

Instructions

2 Tbsp olive oil
2 Tbsp butter, unsalted
2 medium onions, chopped
3-4 carrots, chopped
2-3 celery stalks, chopped
2 lbs of ground chuck or a combo of beef, veal and pork in equal proportions. One additional point is if you can find grass fed chuck, try it - it provides such a robust flavor you may never use anything else. I used 2 lbs ground organic grass fed chuck for this evening's sauce.
1 1/2 cups milk (I used skim because it's what I have on hand but 2% or whole is fine)
1 1/2 cups white wine
1 large can diced tomatoes ( I used fresh romas and cherry tomatoes from my garden with a small can of tomato paste as it's what I had on hand tonight)
Nutmeg to taste
Salt and pepper to taste

Directions

Melt butter and heat oil in large saucepan. Add onions, carrots and celery and sauté until they begin to soften, around 10 minutes.
 

Add meat and cook until no longer pink.
Add milk and season with nutmeg. Continue to cook until milk is cooked off. Next add white wine and cook until it is evaporated.

  

Add tomatoes and cook for another hour or so on low.
Serve over spaghetti, linguini, or pasta of your choice. (Because Jim has celiacs disease, I use a gluten-free pasta and it's yummy too!)


Categories: Heirloom Recipes

Tags: dinner, pasta