Ingredients to make Ragu Noodles:
- 3 tablespoons of extra virgin olive oil
- of butter
- 2 tablespoons finely chopped onion
- 2 tablespoons diced carrots
- 2 tablespoons diced celery
- 350g lean ground beef
- salted
- 250 ml of dry white wine
- 120 ml (8 tablespoons) of milk
- 500 g tomato puree or cooked and peeled tomatoes
- 60 g of grated Parmesan cheese.
How to make Ragu Noodles:
- Put the olive oil, a little more than half the butter, and the onion in a deep, heavy-bottomed skillet over medium-high heat and sauté until the onion is golden brown.
- Add the carrot and celery and continue to sauté until they start to change color.
- Add the meat, separating it with a wooden spoon.
- Sprinkle with a little salt and cook, stirring occasionally, until the meat is no longer raw.
- Pour in the wine and cook, stirring occasionally, until it has completely evaporated.
- Pour in the milk, drizzle with the nutmeg and continue cooking, stirring until most of the milk has evaporated.
- Add the crushed tomatoes.
- Wait until it starts to boil and lower the heat
- This should boil for at least 1 hour.
