March 12, 2011
extra virgin olive oil
2 tbsp butter
2 tbsp finely chopped onion
2 tbsp finely chopped celery
2 tbsp finely chopped carrot
5 cloves garlic, finely chopped
3/4 pound ground veal
1 cup full-bodied white Italian wine
1/2 cup whole milk
2 cups canned chopped tomatoes with juice
1/2 cup grated parmigiano reggiano
1 lb dried fusilli
Sautee onion on medium-low until turning golden.
Add carrot and celery and sautee until just starting to carmelize.
Add garlic and sautee until the garlic is starting to turn translucent.
Add veal and turn up heat to medium-high. Sautee while breaking up with wooden spoon until fully cooked and starting to brown.
Add wine and turn up heat to high. Reduce until liquid is all gone.
Add milk and reduce until liquid is almost all gone.
Add the tomatoes, bring to a boil, and then turn down to the lowest possible heat, cover, and simmer for at least three hours, stirring every so often to be sure it doesn’t burn on bottom. You may need to add a little water at some point to keep it from reducing too much, but the goal is that the sauce ends up very thick, as in picture below.
Drain and toss the pasta in the fucken sauce and add the butter and grated motherfucken cheese.
Stir that shitte uppe and serve it, with a little extra grated cheese on toppe.