selected this from a collection of spaghetti sauces in Chris Kimballs The
Kimball credits its origin to cookbook author, Julia della Croces Pasta
Poppy, of course, may his own mid-course corrections. Still, he
favors this over the ragouts he experimented with earlier this year.
2 slices bacon
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, peeled and diced
½ pound ground beef
½ pound ground pork*
½ cup white wine
Salt to taste
½ cup milk
2 teaspoons sugar
¼ teaspoon dried marjoram
1 can (28 ounces) Italian plum tomatoes, drained and chopped
Freshly ground black pepper to taste
½ cup heavy cream, optional**
Heat the bacon in a large skillet or pot and remove when cooked; reserve bacon for another use. Pour off all but 1 tablespoon of fat. Add the butter and oil and increase the heat to medium-high. When foam subsides, add the onion and celery and reduce heat to medium. Cook for 8 minutes, until onion is very soft but not browned. Add the garlic and cook 1 minute.
Reduce the heat to low and add the beef and pork, breaking it up with a wooden spoon.
*Poppy used some leftover pork roast we had on hand, chopped very finely, but obviously did not need the browning step.
After 3 to 4 minutes-- the meat should still be pink inside-- add the wine and salt to taste Simmer for 5 minutes and then add the milk, sugar, marjoram, nutmeg, and mace. Cook for 15 minutes.
Add the tomatoes and simmer for 1½ hours. Add freshly ground black pepper to taste and optional heavy cream just before serving.
**Poppy omitted the heavy cream.
This recipe has been kitchen tested.
You can find this and related recipes by tapping here on the Home Cookin' index.
Please tell us what you think! Back Home
Copyright © 1999-2012 S.H. Klock/ The Recipe
Reader / at Home Cookin'.