Ampersand Ragu
1 Sweet onion, diced
1/2 Red onion, Diced
2 Shallots, dices
4 Cloves of Garlic, Diced
2 celery stalks, finely Diced
2 carrots, peeled, finely diced
1 lb ground beef
1 lb ground veal
1 lb Ground Pork
1/2 cup dry red wine
2.5-3 cups (about) beef stock
3 Tbs tomato paste
2 Cans of 28 oz crushed italian tomatoes
2 stems of basil
Australian Sea Salt & Fresh ground pepper to taste
1 cup whole milk
Directions:
1. Heat oil in a large heavy pot over medium-high heat. Add onions, shallot, garlic, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and ground pork; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock, Miscuglio, basil, tomato paste and crushed tomatoes; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 to 2 hours. Season with salt and pepper as needed.
2. Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.
