Ragu (Oamc)

1. 1

   Heat the oil and butter in a large heavy-based saucepan.

2. 2

   Add the onions and gently fry over medium heat for about 7 minutes until soft.

3. 3

   Throw in the celery, carrots and garlic, and cook for another couple of minutes.

4. 4

   Add the ground beef, a large pinch of salt, and grind over some pepper.

5. 5

   Stir until the beef has lost its raw pink look.

6. 6

   Add the bay leaves and milk, and simmer gently for about 10 minutes, until the meat has absorbed the milk.

7. 7

   Now add about 1/3 teaspoon of nutmeg.

8. 8

   Pour in the wine, then add the tomatoes with their juice, and stir thoroughly.

9. 9

   Bring to the boil, then lower the heat and cook, uncovered, at a lazy simmer, with just an intermittent bubble breaking through the surface, for 3 hours or more.

* Per serving · 4 servings · Values may vary.

No additional tips available.