I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
...in your mind.



  • 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
  • 1/2 teaspoon freshly ground black pepper


  1. Put onion, carrot & celery into a processor, and pulse until finely minced
  2. Heat oil in a large pot over medium-high heat, heat oil and add the vegetables - cook until soft about 5 minutes
  3. 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
  4. Add wine (or vermouth) and bring mixture to a simmer, and cook until wine is mostly reduced
  5. 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
  6. Remove the bay leaf and add milk – stir well, bring to a simmer stirring occasionally, about 45 minutes
  7. Season with salt and pepper and serve…or put into a syringe and inject