Ingredients
1tbspextra-virgin olive oil
1onion,chopped
1carrot,peeled and finely chopped
1stalkcelery,finely chopped
1lbground beef
2clovesgarlic,minced
½cupdry white wine
15oztomatoes,crushed
3tbsptomato paste
2cupsbeef broth,or chicken, low sodium
1bay leaf
1cupwhole milk
¾tspkosher salt
freshly ground black pepper
Preparation
In a large dutch oven over medium-high heat, heat oil. Add the onion, carrot, and celery, and cook until soft for about 7 minutes. Stir in beef and garlic, breaking up meat with back of a spoon. Cook until no longer pink and lightly seared for about 8 minutes.
Add the wine, and bring the mixture to a simmer. Cook until wine is mostly reduced. Stir in tomatoes, tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavors to meld.
Discard bay leaf, then gradually stir in milk. Cover with a lid slightly ajar and simmer for about 45 minutes, stirring occasionally, until milk is fully incorporated. Season with salt and pepper.
Serve and enjoy!
