We’ve had great weather this summer so far, but occasional rain still comes our way. We welcomed this past rainy day because it meant a day of rest. Does anyone else view rainy days as their own little *surprise* day of rest? Anyway, I cooked up this sauce in the morning with my 3-year-old, who asked a million questions and tried little bits of the ingredients as we made the sauce. I love cooking with him and feel as if I’m actually doing something right when I’m teaching him how to cook. He’s so inquisitive and curious.
We enjoyed this with brown rice pasta-but feel free to do what’s best for your family. This sauce is rich and bursting with flavor. Making a sauce early on in the day to enjoy later on just tastes better and is more satisfying to enjoy when it’s finally dinner time:)
1 28 oz can whole peeled tomatoes (pulse a few times to crush)
1 lb ground beef
1 cup dry white wine
1 cup unsweetened almond or coconut milk
½ cup chopped carrots
½ cup chopped celery
½ cup chopped onion
3 cloves garlic, minced
4 tablespoons extra virgin olive oil
Sprinkle of nutmeg
Salt and pepper to taste
1.In a dutch oven, add 2 tablespoons of oil over medium heat. Add chopped carrots, celery, and onion (with a dash of salt and pepper) to cook until slightly tender 5-6 minutes.
2.Add ground beef to the dutch oven, seasoning with salt and pepper until cooked completely through.
3.Add white wine, almond or coconut milk, and nutmeg and reduce heat to low. Cook for 15-20 minutes, stirring occasionally.
4.Simmer the sauce for 2-3 hours and then serve with desired pasta and garnish with fresh basil.