• 3 TB unsalted butter
  • 1/2 medium white onion, diced
  • 1 medium carrot, diced
  • 1/2 ts celery seed
  • 1 lb ground beef
  • 1/2 ts salt
  • 1 cup milk (preferably whole, but 2% works too)
  • 1 cup red wine
  • 2 cans (8 oz each) tomato sauce, one with no salt added, other with salt added
Melt butter in pot over medium heat. Add onion, carrot, and celery seed and saute until softened, about 5 to 7 minutes. Add beef and brown, breaking apart, until no longer pink. Reduce heat.

Stir in milk and cook until milk is evaporated and only rendered fat remains, about 10-15 minutes. Stir in wine and cook until wine is evaporated, about 10-15 minutes.

Stir in tomato sauce and reduce to a low simmer. Allow to simmer for 20 minutes or more, stirring occasionally. Season to taste. Serve atop pasta meant for meat sauce.