1 (28 oz) can whole peeled tomatoes, blended into a puree
1/2 cup milk
Finely chop the vegetables or pulse together in a food processor.
In a large pot over medium heat, place the oil, butter, and tomato paste. Cook until tomato paste lightens in color.
Add the chopped vegetables, salt, and pepper. Cook, stirring occasionally, until the vegetables have released all their liquid and begin to stick to the bottom of the pot, about 8 minutes.
Add the garlic, and anchovy paste. Cook until fragrant.
Add the ground beef or turkey, and cook until no longer pink.
Add the tomatoes, nutmeg, and milk. Cook until the sauce begins to simmer.
Cook, uncovered, for 15 minutes for turnkey and for up to an hour for beef.
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