Directions
- 1Sear ground beef in a pan to lock in flavor and season with salt and pepper.
- 2Dice onions, celery, and carrots.
- 3Add the diced vegetables to a pan and cook until the onions are translucent.
- 4Add back in the ground beef with lots of garlic and tomato paste.
- 5Deglaze the pan with red wine and beef stock and cook for a few minutes.
- 6Add canned tomatoes and season with salt, pepper, oregano, basil, and fresh thyme.
- 7Let it simmer for 20 minutes.
- 8Make a béchamel sauce starting with a roux of equal parts butter and flour.
- 9Cook out the flour, then add milk and let it raise to a low simmer.
- 10Add an ungodly amount of shredded Parmesan and Pecorino Romano cheese
Ingredients
- 2 lbs ground beef
- 2 tbsp olive oil
- 1 yellow onion
- 4 stalks celery
- 2 large carrots
- 6 garlic cloves
- 4 tbsp tomato paste
- 28 oz canned tomatoes
- 1 cup beef stock
- 0.5 cup dry red wine
- 0.5 tbsp salt
- 0.5 tbsp black pepper
- 5 sprigs oregano
- 2 tbsp fresh thyme
- 2 tbsp basil
- 5 tbsp flour
- 2.5 tbsp butter
- 1.5 cups whole milk
- 0.5 tsp nutmeg
- 1 tsp paprika
- 1 tsp black pepper
- 1 cup shredded parmesan
- 1 cup grated pecorino romano cheese
- 0.2 lb mozzarella cheese
Equipment
panknife
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