Ingredients
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1 stick butter
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2 (3 oz) pkgs sliced prosciutto
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2 lbs 85% lean ground beef
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1 (16 oz) pkg carrots, diced
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6 stalks celery, diced
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2 large onions, diced
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4 cloves garlic, chopped
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2/3 cup red wine
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1 1/2 (28 oz) cans crushed tomatoes
Steps
1
Heat butter in a large, heavy pot and sauté the prosciutto for 4 min. Add the ground beef and cook until no longer pink, about 8 min., using a spoon to break up any lumps. Using a slotted spoon, transfer the meat to a bowl.
2
Sauté the carrots, celery, onion and garlic in the remaining butter for 5 min. Add the meat mixture, wine and tomatoes.
3
Bring to a boil, partially cover and simmer on low heat for 1 hour, stirring occasionally. Add a little water if the sauce becomes too dry. Season with salt (in moderation) and pepper.
4
Divide sauce in half and store, covered, up to 3 days in the fridge.
Tips
Make extra and freeze for up to 2 months.
