– olive oil – butter – onion – large carrots – stalks celery – cloves garlic – ground chuck – sweet Italian sausage meat – sea salt – black pepper – red pepper flakes – nutmeg – red wine
Add the olive oil and ground beef to the pot. Season with sea salt and black pepper and cook for about 10 minutes until the meat browns. Don't be tempted to continually stir and break up the meat.
Add the red wine to the hot pot. It will deglaze the pan, releasing all the browned bits stuck to the bottom. Return the reserved soffritto to the pot, mix well and allow to cook for 5 minutes.
Add the crushed tomatoes, milk, basil and parsley, mixing well. Bring to a boil and then lower the heat to a simmer.
The final step in creating this rich and delicious meat sauce is the addition of heavy cream and grated Romano cheese.