INGREDIENTS:
About 1 lb. Ground Beef
2 Cups Parmesan
1 large Onion, chopped
Salt and Pepper
1 Tablespoon Olive Oil and
1/4 Cup Olive Oil
1 Celery stalk
1 Large Carrot
2-4 Bay Leafs
2 Tablespoons ea. of Parsley & Oregano
6 or more Garlic Clov
4-6 Whole Nutmeg
Cheese cloth
1 Cup Merlot (or any DRY Red Wine)
LARGE can (approx 6 lbs) Ground Tomatoes
Pasta of Choice
Blender of some sort.
Put the WHOLE Nutmeg Cloves in center of
Cheesecloth portion.
If you can't find Cheesecloth or don't have Whole
Cloves, you can use a BABY pinch of ground
Nutmeg.
Wrap up and tie securely. The Cheesecloth
prevents the Whole Nutmeg Cloves from floating
around the sauce and chipping a tooth. After
cooking, the Cheesecloth is easy to find and
removed.
"Hair" and wash Celery, chop up.
Peel Garlic. If you chop off the ends, the peel
comes right off.
Dice Onion, Peel and cut Carrot.
Put half the chopped Onions in Meat.
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