Scale
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 3 celery hearts, diced
- 2 lb. ground beef
- 1 cup white wine (optional)
- 3 tablespoons tomato paste
- 1/2 teaspoon ground nutmeg
- 2 beef bouillon cubes
- Salt and pepper to taste
- 1 cup heavy cream
- 1 lb. pasta, cooked al dente
Instructions
- Over medium high heat, brown the ground beef until cooked. Drain any excess fat and remove beef
- Melt butter and pour in olive oil and saute onions, carrots and celery until soft, about 10 minutes
- Add meat and stir to combine
- Add wine and cook until it evaporates, about 10 minutes
- Add tomato paste, nutmeg, beef bouillon cubes and season with salt and pepper to taste
- Transfer meat sauce to a slow cooker and cook on low for 6-8 hours
- Pour in heavy cream and stir to mix
- Toss the sauce with the pasta and dish and serve warm with shaved Parmesan cheese
Notes
Stove top: Follow steps 1-5. Reduce heat to medium and add in heavy cream. Simmer for 10 minutes or until cream has reduced and incorporated fully into the sauce. Toss with pasta and serve hot.