Here is my recipe @winecountrygirl, with the adaptations and method I use. Hopefully, since I copied just the ingredients we don’t have a violation here, but if so, mods, please remove.
First off, this recipe was found based on one I enjoyed during a Greek vacation. It’s from one of those Consumer Guide Cookbooks, which I spotted a lot, an era ago. Finding they had really good recipes, I bought several of them. I’m pretty sure those books were compiled from the Australian Women’s Weekly Magazine - at least that’s my understanding.
I change up the meats frequently, often using part ground pork/veal, with ground beef, sometimes all three. I tend to use either an 85/15 or 90/10 ratio of fat to beef. I usually triple this recipe, because we love it, and it freezes well.
I do like to use wine in it, but have made it without, if I don’t have any. In that case, I’ll use extra broth. I do like the hint of spice in there, and I also like to put a little cinnamon in - probably no more than 1/2 tsp for a triple batch, less if it’s strong, like Vietnamese cinnamon. I do pare down on the salt a little, and also the thyme. Seems this version has more tomato in it than some, but to us, not too much, by any means.
Here then are the instructions:
In a 6 qt pot, heat the OO over med-low heat and add the chopped onion. Sauté until soft, about 10 minutes. Add meat to the skillet. Turn the heat up to a med - high. Cook, breaking up the meat into small pieces, until meat loses the raw color. Do not brown. Stir carrot and celery mixture into the meat, and sauté for about 5 minutes. Stir in wine, and cook until evaporated, about 10 minutes. Stir in milk and nutmeg; reduce heat to medium, and cook til milk is evaporated, about 5-10 minutes. Put the canned tomatoes in a FP, and drain through a sieve, to remove seeds, if desired. Add tomatoes, broth, tomato paste, salt, basil, thyme, pepper, and bay leaf into the mixture. Heat to boiling, and then reduce heat to low. Simmer uncovered, stirring occasionally, until most of the liquid has evaporated, and sauce is thick, about 1-1/2 hours. Serve over cooked pasta, with cheese, as you wish. Enjoy!
Note: this recipe was written for regular canned tomatoes; if you prefer a meaty plum or San Marzano style tomatoes, half the amount will do.
BTW, the recipe @biondanonima included in her post looks really solid to me also. I’ve tried quite a few versions of this, but have never made Mario’s or Marcella Hazan’s recipes. Or other famous chefs, probably.
