This crazy delicious meat sauce can be used for almost anything…and should.
1 yellow onion, rough chopped
1 carrot, rough chopped
1 stalk celery, rough chopped
1 tablespoon neutral oil
1 pound 80/20 ground beef
2 cloves garlic, minced
1/2 cup dry white wine or dry vermouth
1 – 15 ounce can crushed tomatoes
3 tablespoons tomato paste
2 cups beef broth
1 bay leaf
2 teaspoons dried oregano
1 teaspoon red pepper flakes
3 tablespoons balsamic vinegar
1 1/2 cups milk
1 1/2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
Put onion, carrot & celery into a processor, and pulse until finely minced
Heat oil in a large pot over medium-high heat, heat oil and add the vegetables - cook until soft about 5 minutes
Put in garlic and cook until fragrant, about a minute then add beef and cook until no longer pink, breaking it up as you go
Add wine (or vermouth) and bring mixture to a simmer, and cook until wine is mostly reduced
Stir in tomatoes, tomato paste, beef stock , bay leaf, oregano, pepper flakes and balsamic vinegar – mix well, reduce heat and simmer for about an hour
Remove the bay leaf and add milk – stir well, bring to a simmer stirring occasionally, about 45 minutes
Season with salt and pepper and serve…or put into a syringe and inject