This rich and robust ragu is simple to make and easy on the budget. Pair with a fresh salad drizzled with olive oil and balsamic vinegar and a slice of warm crusty bread for a hearty meal.
In a large, heavy skillet on medium heat, add butter and oil. Add onion, carrot and celery and cook, stirring occasionally, until tender and golden, about 7 minutes. Increase the temperature to high and add veal, prosciutto, salt and pepper. Cook, stirring to break up the veal, until the veal is brown and no pink remains, about 5 minutes. Add wine and cook, stirring until it’s almost all reduced. Add tomatoes and broth, breaking up the tomatoes. As soon as the liquid comes to a boil, reduce heat to low and gently simmer for 2 hours. Add milk and simmer for 30 minutes. If sauce becomes too thick, cover with lid.
Toss with your favourite pasta.
Makes 8 servings
Substitute an additional 1/2 cup of chicken broth if you do not wish to use wine.