3 TBS OLIVE OIL
1 LARGE CARROT DICED
2 CELERY STALKS DICED
1 SMALL ONION DICED
1 1/4 TO 1 1/2 LBS GROUND CHUCK OR CHILI MEAT
3/4 CUP CHICKEN STOCK
2/3 CUP WHITE WINE
2 TBS TOMATO PASTE
3 TBS CHILI POWDER
1 1/2 CUPS MILK
1 LB OF PASTA OF YOUR FAVORITE PASTA COOKED AL DENTE *SOUR CREAM TO GARNISH IS OPTIONAL
HEAT OLIVE OIL IN A MEDIUM SIZE SAUCEPAN OVER MEDIUM HEAT. ADD CARROT, CELERY AND ONION WITH A PINCH OF SALT AND COOK UNTIL THE MIXTURE BEGINS TO SOFTEN. ADD GROUND MEAT WITH A TSP OF SALT AND COOK UNTIL ALL PINK HAS DISAPPEARED. ADD CHICKEN BROTH AND WINE ALONG WITH CHILI POWDER. SIMMER OVER LOW HEAT FOR ABOUT TWO HOURS ADDING A COUPLE TBS OF MILK EVERY FIFTEEN MINUTES. TASTE OCCASIONALLY TO ADJUST SALT IF NECESSARY.
SKIM EXCESS OIL OFF TOP. SERVE OVER PASTA AND GARNISH WITH SOUR CREAM IF DESIRED
ENJOY!
1 LB OF PASTA OF YOUR FAVORITE PASTA COOKED AL DENTE *SOUR CREAM TO GARNISH IS OPTIONAL
HEAT OLIVE OIL IN A MEDIUM SIZE SAUCEPAN OVER MEDIUM HEAT. ADD CARROT, CELERY AND ONION WITH A PINCH OF SALT AND COOK UNTIL THE MIXTURE BEGINS TO SOFTEN. ADD GROUND MEAT WITH A TSP OF SALT AND COOK UNTIL ALL PINK HAS DISAPPEARED. ADD CHICKEN BROTH AND WINE ALONG WITH CHILI POWDER. SIMMER OVER LOW HEAT FOR ABOUT TWO HOURS ADDING A COUPLE TBS OF MILK EVERY FIFTEEN MINUTES. TASTE OCCASIONALLY TO ADJUST SALT IF NECESSARY.
SKIM EXCESS OIL OFF TOP. SERVE OVER PASTA AND GARNISH WITH SOUR CREAM IF DESIRED
ENJOY!
