- 2 lbs veal, ground
- 2 small carrots, minced
- 2 stalks celery, minced
- 1 medium onion, minced
- 3 cloves of garlic
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1â„2 teaspoon chili pepper flakes
- 1 teaspoon salt
- 3 tablespoons fresh basil, finely chopped
- 2 â€“ 28 ounce can imported diced Italian plum tomatoes
- 1 1/2 cups dry red wine, (preferably 2010 Bell Cabernet sauvignon, Clone 337)
- 1 cup milk
- 1/3 cup sour cream
- freshly grated nutmeg
- In a large pot, heat butter and olive oil over a medium high heat. When butter is foaming add onions, carrots and garlic – sauté for 10 minutes stirring constantly.
- Add ground veal and cook until all of the pinkness is gone. Add red wine and cook until wine has completely evaporated, stirring often.
- Add milk and sour cream, and again cook down until milk has evaporated, stirring often.
- When milk had evaporated, add salt, chili flakes, fresh nutmeg [to taste] and tomatoes. (We use about 1/8 teaspoon of nutmeg.) Lower heat to the lowest simmer possible and cook for two and a half to three hours, stirring occasionally, then add fresh basil.
- Cook for another hour, until sauce is a pleasing consistency. Serve with fettuccine, using water from the pasta to thin sauce if necessary.
Cabernet Sauvignon, Napa Valley