Shallots Web

The proportions for this can be made larger or smaller to any degree.  This is one of those recipes that is pretty free and loose, so feel free to trust your sensibilities.  One caveat is that I highly recommend refraining from adding garlic; I find that, while it adds a lot of flavor, it detracts from the real star of the dish, which is the meat.

In a food processor, finely chop:
1 large onion
2 large carrots
2 stalks of celery
In a large, heavy bottomed dutch oven or soup pot, heat over medium-high heat:
2 tablespoon olive oil
1 tablespoon butter (optional)
Once hot and sizzling, add the vegetable mixture and saute, stirring often, until it starts to brown. At this point, you will want to add:
1/2 pound of ground veal
1/2 pound of ground pork
1/2 pound of ground beef
Brown as much as possible without burning or drying out; it should take about 10-15 minutes; adjust heat accordingly. Once browned and cooked through, add:
A few splashes of dry white wine (or dry vermouth)
Stir and cook until almost completely evaporated. Reduce heat to medium-low and add:
1/2 cup of chicken stock, or enough to cover the meat by about a 1/4 of an inch
Bring to a simmer and add:
3 tablespoons of tomato paste
1/2 teaspoon of ground nutmeg or cinnamon
Kosher salt and course ground pepper to taste
Reduce to a low simmer. Stir to combine and pour about 3/4 of a coffee cup of milk. Grab a tablespoon. As the sauce simmers, you’ll add a tablespoon of milk every half hour or so until it is gone; when it is, the sauce will be ready to serve. If it starts to dry out at any point, add a little more chicken stock or wine.

When you are ready to serve, there is really only one way to make sure to mix the pasta and sauce properly. Pour your desired amount of pasta into a large bowl and add a tablespoon of sauce per person, plus one for the bowl. Okay, maybe two for the bowl. Toss to combine and dish into large serving bowls, then top with:
Shaved or grated Parmesan cheese

Serve. Sup. Swoon.