Kaneloni sa sirom i spinatom

Ovi kaneloni su divna kombinacija kremastog sira,gorkastog spinata i slatkastog paradajz sosa...pravo ljeto jelo !!

   Sastojci:

12 suhih kanelona ili
12 svjezih listova lazane

PARADAJZ SOS

4-5 zlica maslinovog ulja
2 cesnja cesnjaka
750gr-1 kg cerry paradajzica
3 zlice svjezeg bosiljka
sol,biber

RIKOTA NADJEV

100gr spinata
500gr rikota sira
2 jaja
100gr svezeg rendanog parmezana
1 zlicica morskog orascica


Priprema:

      Napraviti soso od paradajza.
Zagrijati ulje u serpi,dodati sitno isjeckan cesnjak i prziti dok ne pocme mirisati,zatimm dodati na pola presjecen paradajz..kuhanjem ce pustiti sok ali ce nakon 10-ak minuta poceti da se zgusnjava,no sos ce jos uvijek imati komadice paradajza.
dodati isjeckan bosiljka i ostaviti na stranu.

Sada pripremiti fil.
..rikotu,predhodno ocjedenu od tekucine,  staviti u dublju zdjelu,dodati blanzirani spinat
(spinat preliti kipucom vodom i ostaviti damo par sekundi da uvene,odmah staviti u ledeno-hladnu vodu i ocijediti) koji isjecemo na sitnije komadice,pa ako imaju jos tekucine ocjediti u rukama...dodati i jaja i pola kolicine parmezana..sve izmijesati ,pa pomocu vrecice za ukrasavanje utisnuti u kanelone smjesu.

..ako  koristite svjezu pastu,tada je morate kratko prokuhati u slanoj vodi,posusiti i na kracu stranu lista  istisnuti smjesu sira i spinata i lagano urolati u kanelon.

Ja sam napravila vise paradajz sosa pa sam ga stavila po dnu tepsije i  poslagala kanelone te jos dodala odozgo  ostatak sosa..posula preostalim parmezanom,i stavila u predhodno zagrijanu rernu da se pece na 200c oko 30-aka minuta.

**Ako zelite koristiti normalni paradajz,tada ga na dnu zarezati u krizic,preliti vrelom vodom,ostaviti 1 minut,zatim prebaciti u ladnu vodu(mozete staviti i koju kockicu leda),kozica bi trebala sama da spadne,ako ne pomocu nozica polakom skinite kozicu..prepolovite i odstranite sjemenke jer se za sos koristi samo meso paradajza.
Isjeckati na krupnije komade i kuhati kao gore u receptu.

**
Za domacu pastu,moze posluziti ovaj recept:
2 jaja
1 zlica maslinovog ulja
200gr obicnog brasna
200gr griz brasna..to je najfinije mljeveni griz,koji se inace koristi u spravljanju paste/tjestenine

  Zamjesiti tijesto,ostaviti da odmori 30 minuta.
Podijeliti na manje komade,lagano oklagijom razviti pa doraditi masinom za tjesteninu.

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Martha Stewart's Perfect Macaroni and Cheese

...And back to our regularly scheduled program!  What was left of my four foot baguette was now so stale that the only thing it was good for was bread crumbs, and what better way to use bread crumbs (other than with fried eggs) than to top macaroni and cheese!

I haven't always gotten the best results with recipes from Martha Stewart (e.g. the sugar cookie recipe I used for the rainbow cookies), but her recipe for macaroni and cheese is so tried and true that I had to use it.  This is pretty much a no-frills recipe:  straight up macaroni baked in a cheese sauce with only some buttered bread crumbs for garnish.  I was tempted to add caramelized onions, herbs, and at the very least, use some bacon fat in there, but I resisted (mostly because I was bringing this to a potluck and there were going to be some vegetarians there).  The only change I made was that I used the last foot or so of my baguette instead of white bread for the bread crumbs.

Martha Stewart's Perfect Macaroni and Cheese (adapted from Martha Stewart)
makes 12 servings

2 cups bread crumbs, diced into 1/4- to 1/2-inch cubes
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

Heat the oven to 375ºF. Butter a 9"x12" baking dish; set aside.

Place bread pieces in a medium bowl.  Melt 2 tablespoons butter, pour over the bread, and toss. Set the breadcrumbs aside.

In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.)

Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top.

Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Even without any additions, I loved the result.  The cheddar and pecorino were sharp and strong, and the cayenne pepper added just the right amount of kick.  By undercooking the pasta by 2-3 minutes and finishing it up in the oven with the cheese sauce, the macaroni stays nice and firm and not mushy at all.  And the bread crumbs add a good amount of crunch for a change in texture.  Still, I think a little bacon fat in there would have been lovely.  ^_^

If you happen to end up with any leftovers, you can use them to make an oven-fried mac 'n' cheese pizza!

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Bucatini all'Amatriciana

It was our last day in Rome, and I knew exactly what I wanted to eat for dinner:  bucatini all'amatriciana.  I had read that, along with spaghetti carbonara, it was another pasta specialty of Rome.  Bucatini is a long, hollow pasta, kind of like a very narrow straw.  Cooking it all'amatriciana means pairing it with a tomato, guanciale, and pecorina based sauce.  I really wanted to try this fun new shape of pasta, and after having tasted what guanciale can do for carbonara, really wanted to taste it in a tomato sauce.

It was only late afternoon, way too early for a proper Italian dinner, but we had to catch the shuttle back to our hotel, so we found a sidewalk cafe in between two gelaterias we wanted to try:  Grom and Giolitti.  The restaurant's menu advertised a special for bucatini all'amatriciana along with bruschetta and a drink.  Ces and I decided to share the special, and I ordered a Fanta, which in Rome was much more like an Orangina than the disgustingly artificial Fanta we have in the States.

The bucatini came out, and we tucked in.  To say that we liked it would be a gross understatement.  It was so good, I totally forgot to take a picture of it.  I didn't even take down the name of the restaurant, and sadly, I can't seem to find it on Google Maps even though I know exactly where it is.  The bucatini was as fun to eat as I imagined, and the taste of the sauce haunted me all the way through customs in America.

I knew I had to try to make it back home, and luckily I had found a box of bucatini at a grocery store in Rome for only 89 cents.  There were a couple of different packages of bucatini at the Fiumicino airport going for €4-5, and I was almost tempted to pick up another package.  Thankfully, I didn't, because I managed to find two brands of bucatini being sold at Wegmans, and for much cheaper!  Isn't Wegmans the best?

Bucatini all'Amatriciana (adapted from Bon Appétit)
makes 4 servings

2 tablespoons extra-virgin olive oil
4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
3/4 cup minced onion
2 cloves garlic, minced
1 28-oz. can peeled tomatoes with juices, crushed by hand
Kosher salt
12 oz. dried bucatini
1/4 cup finely grated Pecorino (about 1 oz.)

Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes.

 
Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.  If desired, purée the sauce in a blender or with an immersion blender. 

Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, for 9 minutes. Drain, reserving 1 cup of pasta cooking water.

Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and serve.

Updated:  Wow.  I just heated some leftovers up in the microwave for lunch today, and dare I say, it was even better?  Whatever loss of texture there might have been in the bucatini from the nuking was more than made up for by the guanciale regaining the crispness it had lost while simmering in the sauce.  Wow.  I can't wait to make this again just so I can eat it as a leftover!

Three years ago:  Homemade Dulce de Leche and Dulce de Leche Ice Cream
Four years ago:  Bulgogi Dumplings

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The Famous Butter Tomato Sauce

Here's another one of those super simple, only-three-ingredient recipes that I love.  I think I first discovered this recipe from Orangette, but it's also been posted by so many other people.  Gilt Taste speculates that it might be the "most-blogged about pasta sauce on earth".  I've even read about this sauce in a Nicholas Sparks book!

 
So when I saw that San Marzano tomatoes were on sale at Whole Foods (3 cans for $7!), I knew I had to get some cans and make this sauce again.

Marcella Hazan's Tomato Sauce with Onion and Butter (adapted from Marcella Hazan's Essentials of Classic Italian Cooking)
makes enough sauce to toss with 1 pound of dried pasta

1 28-oz. can of San Marzano whole, peeled tomatoes
1 small onion, peeled and halved
5 tablespoons butter

 
Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato (this took me longer than 45 minutes).

Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon (be careful; I ended up squirting myself a few times with hot tomato innards!).

 
Taste and salt as needed.  Discard the onion before tossing the sauce with cooked pasta.

 
I actually washed the sauce off the onion and saved it in the fridge for the next time I needed to add softened onions to a dish.  If you want, you could just chop up the onions and throw them in the sauce, or blend them into the sauce, but I think the sauce is already perfectly balanced as is.  The only thing I would maybe add to the pasta is some shaved parmesan cheese.

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Cannelloni s tunom

Ukusan i hranjiv obrok,posluzen uz dosta salate,moze biti divan rucak ili vecera.




Cannelonni s tunom
umak
40gr maslaca
2 zlice brasna
700ml toplov mlijeka
100gr tvrdog,topivog sira
1 zlica senfa sa sjemenkama

nadjev
500gr ricotta sira
425 gr konzerva tune
svezanj persuna
2 zlice vlasca /luka
1 jaje
svjeze mljeveni biber,soli
svjezi listovi za lazanju ili suhi kupovni cannelloni /tubice

Zagrijati maslac,dodati brasno i mijesajuci ga malo proprziti ,te zaliti tolim mlijekom..mijesati stalno da ne zagori.
Kada se umak zgusnuo,dodati senf i tvrdi sir.
Ostaviti na stranu dok napunite cannellone.

Ja koristim suhe tubice za cannellone ,samo ih napunim mijesavinom

sira,tune(ocijedene od vode ili ulja),persunovog lista i dodam zacine po ukusu.



U vatrostalnu/keramicnu posudu sipati oko 50ml vode na dno ,pa sloziti napunjene cannellone,zatim preliti bijelim umakom i pokriti folijom.

Peci pokriveno na 180C, 20minuta,zatim otkriti i jos 15-estak minuta peci otkriveno.

Posluziti uz dosta salate.




**Ovako pripremljeni cannelloni se mogu zamrznuti i posluziti po potrebi kasnije.

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Bolonjez torta

Staro jelo u novom ruhu!

Sastojci

500gr mljevenog mesa(po zelji)
1glavica luka/praziluka
100gr gljiva
50gr crnih maslina
200gr mozzarella sira(rendani)
3jaja
200-250gr paste(penne)
400gr usitnjenog paradajza(konzerva)
2 paradajza-cijela,svjeza
zacini-po zelji(soli,bibera,malo secera,suhog bosiljka,..)
1zlica paradajz pirea



Priprema

Luk sitno isjeckati i prziti da uvene,
zatim dodati mljeveno meso, usitnjene gljive i masline.

Pustiti da se malo prodinsta, pa dodati usitnjen paradajz.
Kuhati oko30minuta, pa dodati zacine po ukusu i zelji.

Pripremii kalup za tortu(22cm);
obloziti papirom za pecenje!



Skuhati pastu i ocijediti.
Spojiti sos sa pastom, dodati jaja i dobro izmijesati
da se sve povaze.

Dodati pola (od date kolicine),sira
pa sve sipati u kalup za tortu.

Odozgo poslagati paradajza i posuti ostatkom sira.

Peci u predhodno zagrijanoj rerni
na 200c, oko20minuta, da se fino porumeni!




Torta mora malo da “stane”prije rezanja.

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PASTA PUNJENA BUNDEVOM I SIROM

1kg bundeve(butternut)
maslinovo ulje,za poprskati
10 cenjeva cesnjaka(ne oguljeni)
500gr kravljeg sira(ricotta)
20gr svjezeg bosiljka(isjeckati)
50kom.malih skoljki (conchiglie) ili 30velikih
100gr parmezana,moze i vise
50 gr oraha,krupnije samljevenih

+ beshamel/bijeli sos

+ paradajz sos

Ocistiti bundevu, nasjeci na snite, poprskati
maslinovim uljem, i staviti peci na 200C.

Peci oko 30minuta, zatim dodati cesnjak, pa
nastaviti peci jos 15min.

Kada se ohladi, zajedno sa cesnjakom
izblendati ili izgnjeciti vilicom.
Pomijesati sa sirom,orasima i dodati zacina po ukusu.


Skuhati pastu(skoljke) “al dente”,
izvaditi na kuhinjski ubrus/papir da se ocijede od vode.




Napuniti skoljke pripremljenim nadjevom/filom
a ako ostane fila, staviti ga u posudu za pecenje,
u koje ce doci i skoljke.

Znaci, prvo stavimo sloj beshamel/bijelog sosa.

fil ako je ostao, pa slozimo
napunjene skoljke, prelijemo paradajz sosom,
pospemo parmezanom i zapecemo 15-20min.
dok ne porumene.

Prohaditi i servirati ...



Sos od paradajza/moze i kupovni


Sastojci
8 zlica maslinovog ulja
2 cenja cesnjaka/bijelog luka
1 zlica origana
1 zlica bosiljka
800gr svjezeg paradajza ILI iz konzerve
1 glavica luka
1 zeleni dio(pero,drska)celera
morka so,svjeze mljeveni crni biber
5 paradaza susenih iz ulja-samljeti

Na ulju dinstati sitno isjeckani luk, pa kada pocme mijenjati boju,
dodati sitno sjeckan celer, prziti par minuta, pa dodati cesnjak,
prziti 1 minut, zatim dodati paradajz,
smanjiti temperaturu, te pustiti da polako kuha.

Dodati zacine i secer!

Ako zelite, sos mozete izblendati u jako fin sos, a
ako zelite namaz, morate ga vise ukuhati na umjerenoj temperaturi !!

ja koristim suhe zacine, ali ih rado zamijenim svijezim kad ih imam !




Beshamel sos/bijeli sos
50gr maslaca
40gr brasna(oko 3 zlice)
500ml toplog mlijeka
morski orascic(nutmeg)

Maslac otopiti na umjerenoj temperaturi,dodati brasno koje se mora mijesati ,pa kada pocmu mjehurici da se pojavljuju,polako sipati toplo mlijeko i stalno mijesati zicom /pjenjacom kako bi se sos fino skuhao i da se ne stvore grumencici od brasna.

Posoliti i narendati malo morskog orascica.


Zasladiti sa mramornim kolacem od rogaca




Ja sam ga radila ovako:
4 jaja -odvojiti bijelanjak od zumanjka
250gr secera
1 vanilin-secer/ili extrakt od vanilije
naribati malo korice od limuna
120gr omeksalog maslaca
1/2 case(od 250ml )mlijeka
3-4 zlice ulja
280gr brasna+ 1vrecica praska za pecivo
2 zlice rogaca u prahu(kao sto je kakao ,tako ima i rogac)
moze i mljeveni ,ali mozda se tada mora dodati jos koja zlica mlijeka ili ulja!!
2 zlice ruma

Umutiti zumanjke sa secerom,dodati limunovu koricu,vanilin secer/extrakt,dobro izmijesati ,pa k tome dodati mlijeko i ulje...dodati brasno sa praskom za pecivo.

Od bjelanjaka ulupati cvrsti snijeg,laganim pokretima kuhace umijesati u smjesu.
Odvojiti jedan dio tijesta,pa dodati rogac u prahu,koji razmutite sa runom,pa dodate odvojenoj smjesi.
Premazati masnocom kalup u kojem cete peci,pobrasniti ili obloziti mrvicama ili kokosom,pa naizmijenicno stavljati svijetlu i tamnu smjest tijesta,jos malo zlicom napraviti krugove ,da bude sto vise prosaran.
Peci na 200C oko 20 minuta,zatim smanjiti temperaturu i jos ga dopeci 30-ak minuta ili dok ne vidite da je lijepo porumenio i odvojio se od stjenki kalupa !




Prijatno !!!!

reade more... Résuméabuiyad

Caneloni sa povrcem i sirom

Potrebno je:

1 zlica maslinovog ulja
1/2 male tikve/bundeve(butternat),oko 300gr
1 velika mrkva
1 velika tikvica(ja stavila 2)
1 svezanj spinata(moze 50gr zamrznutog)
500gr sira(ricotta)
2 jaja
pakovanje gotovih canelona(200gr)
650gr paradajz umaka za pastu(kupiti ili praviti)
50gr mozzarella sira(rendani)



Bundevu/tikvu, ocistiti i izrendati.
Isto tako uraditi sa mrkvom, a tikvicu samo oprati i izrendati.

U dublju tavu staviti ulje, pa prodinstati izrendano povrce, samo
toliko da uvene.

Posoliti i pobiberiti.

Sir staviti u zdjelu, zajedno sa jajima, dobro umutiti.
Pola smjese od sira, dodati u povrce i time puniti
canelone.
sloziti
u zdjelu, preliti umakom od paradajza i pokriti ostatkom sira, zatim
sve posuti mozzarellom
Staviti da se pece na 180C oko 30min.poklopljeno folijom,
zatim otkriti i jos dopeci 10min.
Peceno,prohladiti



Dijetalno,zdravo,hranjivo,kako za djecu,tako i za odrasle…

Posluziti uz salatu po vasem izboru…

I dok vani temperatura prelazi 35C ,ja se hladim sa ovim finim sladoledom od jogurta i limuna :)!!!
Ja opet suprotno od Vas ,ali stacu kada mi je vruuuuceeee!!!

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Domaca pasta

Sigurna sam da ste svi pravili domacu pastu i da znate koliko ima posla oko toga.
Prepustim se ja radu i uzivanju,samo mi malo bude muka kad trebam da cistim poslije svega,jer brasna nema gdje nema ...ali vrijedi svakog truda pravljenja i ciscenja !!!
Uvijek napravim vise paste ,raznih oblika,a kada se sve pojede,onda ponovo pravim ili kupim jer i kupovna (kvalitetna )pasta je isto dobra,a dobro dode kada ste u zurbi ili vam se bas ne kuha nesto oko cega bi se morali puno truditi .az ovu priliku sam pravila PUNJENU PASTU u bolonjez sosu.

Recept za svjezu pastu:
350gr brasna
350gr durum semolina brasno(ja sam morala samljeti griz,jer nisam imala brasno)
1 zlica soli
7 jaja
2 zlice maslinovog ulja

Brasno prosijati ,staviti na radnu dasku i napraviti udubljenje na sredini u koje stavinmo jaja i kruzno pomocu vilice pomalo zahvacamo po malo brasna,sve dok se moze,kasnije moramo se pripomoci nasim zlatnim rukama -:)
Kada dobijemo tijesto,fino ga zavijemo u prozirnu foliju i ostavimo da se odmori oko 30 minuta.

Tijesto dalje podijelimo na manje komadice,malo razvijemo oklagijom da bi lakse prolazilo kroz masinu,e da...zaboravila sam reci da to sve masina radi umjesto,mene :)!!
Od tijestenine pravimo oblike po zelji .




CAPPALACCI SA SIROM U BOLONJEZ SOSU

1/2kg svjeze paste

Nadjev
250gr ricotta sira
4 zlice parmezana
1 jaje
morskog orascica
soli,bibera-po potrebi
Sve skupa izmijesati i puniti pastu.

Bolonjez sos:
25gr maslaca
1 zlica maslinovog ulja
1luk
2 mrkve
2 drske celera
115gr pancete
500gr mljevenog mesa
125ml bijelog vina
800gr paradajza iz konzerve
450ml juhe(povrce)
100ml vrhnja za kuhanje
Priprema umaka
Na masnoci proprziti sitno sjeckano povrce,kada se prodinstalo dodati meso i tako na suho prziti 5 minuta,zatim dodati soli i bibera,vino i 250ml juhe ,smanjiti temperaturu kuhanja te pustiti da lagano se ukuhava(krcka),oko 1.5 sat,ali pogledati i promijesati povremeno i dodati jos juhe ako je potrebno,pustiti da lagano kuha,taman dok se pasta napravi i skuha !!Na kraju dodati vrhnje i pustiti da kuha jos 30-ak minuta.
Priprema paste
Pastu napraviti pomocu masine.Napraviti trake,fino nozem poravnati krajeve.Trake da budu oko 20cm duge,a siroke oko 45-50cm.



Isjeci kvadratice,staviti fil i spojiti suprotne strane tijestaDobije se oblik trokuta,zatim uspravite,da duza strana stoji dole,presavijte cosak i spijite suprotne krajeve.Sada se dobije oblik kapice.
Ostavite na cistu kuhinjsku krpu da se prosuse do upotrebe.

Skuhati u slanoj vodi ili povtnom temeljcu.

Skuhanu pastu preliti sosom i posluziti u zagrijanim tanjurima !!


****************************************************************




AGNOLOTTI SA SIROM I MENTOM
Potrebno je 650gr svjeze paste
Umak
1/4 case(250ml) maslinovog ulja
2 zlice kapara
1 ljuta papricica

Nadjev
120gr kozjeg sira
200gr krem sira
1 zavezljaj svjeze mente
2 limuna
sol i biber

Pomocu masine rastanjiti tijesto u trake,zatim vaditi krugove i puniti nadjevom,okolo posvakog kruga pomocu kista pokvasiti vodom ,pa preklopiti i spojiti.
dobije se oblik polumjeseca.


Skuhati u slanoj vodi 3 minuta i posluziti sa mjesavinom/umakom od maslinovog ulja,kapara i sjeckane papricice.


Odozgo narendati parmezan !!

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Slow Cooker Bolognese Sauce

A few weeks ago I had eaten some pasta with bolognese sauce at Basta Pasta in Cambridge, and afterwards, I was totally craving more of the savory meat sauce. I remembered that The Kitchen had posted a recipe for making it using a slow cooker which sounded perfect, since I didn't really want to have to deal with hours in front of a hot stove during the summertime. Even so, you do need to spend some time sweating the vegetables, browning the meat, and reducing the liquids, but the end result is so totally worth it. The only changes I made to the original recipe is that instead of adding 1 cup of the reserved tomato juices, I reduced all the tomato juice from the 2 cans until there was only about 1 cup of liquid left and added that to the slow cooker. Also, I used a pound of ground beef and a pound of ground pork instead just ground beef.

Slow-Cooked Bolognese Sauce (from The Kitchn)
makes 6 cups

1 tablespoon olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, finely chopped
3 cloves of garlic, minced
1 pound ground beef
1 pound ground pork
1/8 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk (whole or 2-percent)
1 cup white wine
2 28-ounce cans of whole peeled tomatoes, drained and finely chopped (juices reserved)
1 cup reserved tomato juices

Heat the olive oil in a large saucepan over medium heat. Add the onion, celery, and carrot and cook until the onion is translucent and all the vegetables have softened. Add the garlic and cook until fragrant, about 30 seconds. Add the pork and beef, breaking it apart with your spoon and cooking until it is just browned. Season with nutmeg, salt, and pepper.

Stir in the milk and bring it to a rapid simmer. Continue simmering until the milk has reduced completely and very little liquid remains, about 10 minutes. Stir in the wine and simmer again until reduced completely, about 10 minutes. Transfer the beef mixture to the slow cooker.

In the same, now-empty pot, reduce the reserved tomato juices until you have about 1 cup left.

Add the chopped tomatoes and reduced tomato juices to the slow cooker. Stir to combine. Cover and cook on HIGH for 6 hours or LOW for 8 hours.

In the last half hour of cooking, remove the lid to allow any excess liquid to evaporate and reduce the sauce. The finished sauce should be chunky and creamy without being soupy.

Serve over spaghetti with a hunk of crusty bread for mopping up the sauce!

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