WOLFGANG PUCK SPAGHETTI SAUCE RECIPES

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Pour over al dente pasta for a memorable meal.

Provided by Lauren Miyashiro

Categories     winter    dinner    main dish

Total Time 2 hours

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 14

1 tbsp.

extra-virgin olive oil

1

onion, chopped

1

carrot, peeled and finely chopped

1

stalk celery, finely chopped

1 lb.

ground beef

2

cloves garlic, minced

1/2 c.

dry white wine

1

(15-oz.) can crushed tomatoes

3 tbsp.

tomato paste

2 c.

low sodium beef (or chicken) broth

1

bay leaf

1 c.

whole milk

3/4 tsp.

kosher salt 

Freshly ground black pepper

Steps:

  • In a large dutch oven over medium-high heat, heat oil. Add onion, carrot, and celery, and cook until soft, about 7 minutes. Stir in beef and garlic, breaking up meat with back of a spoon. Cook until no longer pink and lightly seared, about 8 minutes.  Add wine, and bring mixture to a simmer. Cook until wine is mostly reduced. Stir in tomatoes, tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavors to meld.  Discard bay leaf, then gradually stir in milk. Cover with a lid slightly ajar and simmer, stirring occasionally, until milk is fully incorporated, about 45 minutes. Season with salt and pepper.

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