1 1/2 lbs. lean ground beef
3/4 red onion, diced
1 cup shredded carrots
2 (28oz. each) cans of whole San Marzano tomatoes
6oz. can of tomato paste
1 cup dry, red wine
1 cup milk
2 T Worcestershire sauce
Optional garnish: shaved ricotta salata and fresh basil. YUM!
In a dutch oven (or nice big pot!) heat up some EVOO (1/4 cup? maybe more) and toss in the onion and carrots. Sauté for a few minutes.
Add the raw ground beef and continue to stir it around until browned. Toss in a generous tablespoon of each: fresh basil and oregano. Throw in a few whole garlic cloves, and a few minced cloves. Stir.
Add the worcestershire sauce. Add the tomato paste and canned tomatoes. I like to cut up the tomatoes from 1 can and keep the whole ones from the second. You can do whatever you like! Stir.
Add the wine, stir. Add the milk, stir. Bring to a boil and immediately turn the heat down and allow the sauce to simmer.
Let it simmer at least an hour. Don’t taste it. Trust me.
60 minutes pass? OK, taste it. You will need to adjust S&P here. I like to add a little salt, let it sit 20 minutes. Check it. Add more (if needed). Repeat.
I like to then let it simmer a few hours, but you can serve after 1!
*Take out any whole garlic cloves before serving.