Ok Ernie - Lets hear how you make it.
Lots and lots of time, first off! The only real level of difficulty is making sure you don't scorch the base of the sauce. If you have the time though, it is a meal that can't be beat on a cold night.
Servings: 4
Ingredients:
• 1 ounce butter
• 2 ounces ghost chili oil (or olive oil)
• 1 1/2 carrots, julienned
• 4 ribs celery, diced
• 6 cloves garlic, minced
• 1/2 large onion, diced
• 1 pound ground beef
• 2 ghost chilis, minced
• 8 ounces white wine
• 2 teaspoons nutmeg
• 6 ounces milk
• 29 ounces diced tomatoes
• 26 ounces chicken stock
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 1/4 cup Italian parsley, chopped
Instructions:
In large pan over medium heat, add butter and ghost oil. Sauté carrot, celery, garlic and onion until vegetables are soft (about 6 minutes). Add ground beef and ghost chili and sauté until browned. Pour in white wine and cook off until pan is nearly dry. Add nutmeg to milk and pour into pan. Cook until nearly dry. Add diced tomatoes and sauté for 5 minutes. Turn heat to low and simmer for 2-3 hours, occasionally adding chicken stock and stirring to keep sauce from sticking to pan. Season with kosher salt and ground black pepper; stir in Italian parsley.
Serve over a bed of pasta and top with fresh Parmesan cheese
