Ingredients:
• 2 tablespoons olive oil
• 1 yellow onion finely diced
• 4 cloves garlic crushed
• 1 carrot finely diced
• 1 rib celery finely diced
• 2 pounds ground beef
• 1 ¼ cups red wine
• 1 cup milk
• 1 can (28 oz.) whole tomatoes
• 4 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 bay leaf
• ½ teaspoon salt more to taste
• ¼ teaspoon black pepper
Directions:
• In a large pot, cook onion in oil over medium heat until softened, about 5 to 6 minutes.
• Add carrot and celery, and cook until softened, about 5 minutes.
• Add garlic and cook for 1 more minute.
• Add ground beef. Break it up with a wooden spoon, cook until no pink remains, about 10 minutes. Drain fat.
• Add the wine and simmer uncovered until evaporated, about 10 minutes.
• Add milk and simmer uncovered until evaporated, about 8 minutes.
• Stir in tomatoes, tomato paste, Italian seasoning, and bay leaf. Break tomatoes up with a spoon. Cover and simmer for 30 minutes or until thickened.
• Season with salt & pepper to taste.
