Rainy Day Ragu

• 5 tablespoons unsalted butter
• 4 tablespoons olive oil
• 1/2 cup onion minced
• 1/2 cup celery minced
• 1/2 cup carrot peeled and minced
• 4 cloves garlic finely chopped
• 1 pound ground beef organic
• kosher salt generous pinch
• chili flakes to taste, a pinch
• 1 pinch dried basil Thyme,& Oregano-- generous of each
• 1 cup whole milk
• 1 cup red wine I prefer Chianti or Cabernet
• 28 ounces organic tomatoes cans of Diced
• 28 ounces tomato sauce
• 28 ounces tomato puree + 3/4 of a 28 oz can of water

1. Heat butter and olive oil in a Dutch Oven over medium heat
2. Add vegetables and saute until soft, do not brown
3. Add ground beef, crumbling into pot. Cook slightly, about three minutes
4. Add salt, chili flakes and dried herbs. Cook a few minutes.
5. Add milk and simmer until clear fat remains, about 10 minutes
6. Add red wine and simmer to evaporate, 10 - 15 minutes more
7. Add all four cans of tomato product: diced, sauce and puree--Reserve Cans
8. Remove extra sauce that clings to the cans by swirling water into the cans
9. Add water, pouring into each can, about 3/4 of one can of water. Add to pot
10. Simmer very slowly, stirring occaisionally for 2 1/2 hours

unsalted butter, olive oil, onion, celery, carrot, garlic, ground beef, kosher salt, chili flakes, basil thyme, milk, red wine, tomatoes, tomato sauce, tomato puree

Taken from www.yummly.com/recipe/Rainy-Day-Ragu-1669452 (may not work)