| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup olive oil
- 1 pound ground beef (80/20)
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 2 ribs celery, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 large yellow onion, finely chopped
- Small bundle fresh thyme, tied with butcher’s twine
- 3 tablespoons tomato paste
- 1 cup dry white wine
- 1 cup whole milk
- Parmesan, for serving
Instructions
- Place a large heavy-bottomed pan over medium-high heat and add the oil. Add the meat and a large pinch of salt and cook, breaking up any lumps, until it begins to brown, about 5 minutes.
- Add the garlic, celery, carrots, onions and thyme and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
- Stir in the tomato paste and toast it until it looks rusty, a few minutes. Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the pan with a wooden spoon. Add the milk and bring to a simmer. Cook, partially covered, until the sauce has thickened and all the liquid is reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle.
- Before serving, stir in some freshly grated Parmesan. To serve, grate more Parmesan over top.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 542 |
| Total Fat | 39 g |
| Saturated Fat | 12 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 24 g |
| Cholesterol | 87 mg |
| Sodium | 796 mg |
Reviews
This was delicious as I thought it would be from chef Simon. I added a few red pepper flakes for a bit of heat and we went to town.
Added a touch of freshly grated nutmeg at the last few minutes of cooking. Dish was amazing took us right back to Italy.
You can’t go wrong with this!