Ingredients

makes about 3 quarts

　　3 tablespoons unsalted butter

　　3 tablespoons extra-virgin olive oil

　　2 onions, cut into 1/4-inch dice

　　3 stalks celery, cut into 1/4-inch dice

　　3 carrots, peeled and cut into 1/4-inch dice

　　2 pounds ground sirloin

　　2 pounds ground veal

　　1 quart whole milk

　　2 cups red wine

　　3 1/2 cups homemade or low-sodium store-bought beef broth

　　1 cup tomato paste

　　1 1/2 teaspoons coarse salt

　　3/4 teaspoon freshly ground pepper

　　

Step 1

Heat the butter and olive oil in a large cast-iron or enamel pot over medium heat.

　　

Step 2

Add the onions, and cook until they begin to soften, about 5 minutes. Add the celery and carrots, and cook until the vegetables are tender, 8 to 10 minutes. Add the ground sirloin and veal, and cook, stirring occasionally, until the meat is no longer pink. Add the milk, and cook at a gentle simmer, skimming fat from surface, until the liquid has reduced by half, about 50 minutes.

　　

Step 3

Add the wine, and simmer until liquid is reduced by half again, about 40 minutes.

　　

Step 4

Add the beef stock, tomato paste, salt, and pepper; simmer gently until the sauce thickens, 40 to 45 minutes. If using for lasagne, set aside to cool slightly before assembling.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.