Makes 6 servings
Ingredients
Mini Shell Pasta
1 carrot
1 leek
1/2 white onion
1lb ground beef
1lb hot italian sausage
2 tbsp refined olive oil
1/2 cup merlot wine
2 tbsp tomato paste
3 cups tomato puree
2 bay leaves
2-4 oz parmesan-regiano
1/4 cup milk (whole or 2%)
red pepper flakes as needed
kosher salt and ground pepper as needed
Procedure
Dice leek and onion and finely grate carrot.
Saute onion and leek with olive oil until onions are translucent on medium low.
Increase heat and add ground beef & sausage; cook until browned thoroughly.
Add wine and tomato paste; simmer until alcohol has evaporated.
Add bay leaves, tomato puree, salt, pepper, and red pepper flakes; mix well and simmer on low for 15 minutes.
Once reduced, add milk and carrots and bring to temp.
Remove bay leaves.
Garnish with parmesan-regiano and serve.
Buon appetito
