Recipe information
Yield
makes about 3 quarts
Ingredients
3
3
2
3
3
2
2
1
2
3
1
1
3
Need to make a substitution?
Preparation
Step 1
Heat the butter and olive oil in a large cast-iron or enamel pot over medium heat.
Step 2
Add the onions, and cook until they begin to soften, about 5 minutes. Add the celery and carrots, and cook until the vegetables are tender, 8 to 10 minutes. Add the ground sirloin and veal, and cook, stirring occasionally, until the meat is no longer pink. Add the milk, and cook at a gentle simmer, skimming fat from surface, until the liquid has reduced by half, about 50 minutes.
Step 3
Add the wine, and simmer until liquid is reduced by half again, about 40 minutes.
Step 4
Add the beef stock, tomato paste, salt, and pepper; simmer gently until the sauce thickens, 40 to 45 minutes. If using for lasagne, set aside to cool slightly before assembling.
