-Butter -Onion -Salt -Celery -Carrot -Garlic -Ground Beef
-Pepper -Milk -Wine (Red or White) -Crushed Tomatoes
Place a heavy-bottomed pot (like a Dutch oven) over medium heat. Add butter to the pan. When the butter foams, add diced onion and salt. Sauté until translucent.
Add the diced celery and the diced carrot and sauté for two minutes, until they have softened some.
Next, add the minced garlic and sauté until fragrant, about 1 minute.
Add the ground beef and pepper. Brown the beef, breaking it up with a wooden spoon as it cooks.
Once the beef has browned, add milk, wine, and the remaining salt. Stir occasionally and simmer until the liquid has evaporated completely.
Add the crushed tomatoes. Mix until incorporated. Lower the heat as soon as the tomatoes come up to a boil.
Cook, uncovered, for 3 hours. Stir occasionally. Once it is finished, taste for salt and pepper and adjust the seasoning. Serve this over hearty pasta like tagliatelle, pappardelle, or rotini. You can also pair it with a baked potato, stuff it into a bell pepper, or serve it over rice or nachos!