1 TB olive oil
1 lb ground chuck
1 c dry red wine, such as Sangiovese
3/4 c milk
1 (28oz) can diced tomatoes
1/8 tsp nutmeg
salt and pepper
2 TB chopped fresh parsley
1 lb spaghetti or linguine
1/2 c freshly grated Parmesan cheese
DirectionsHeat oil in a large skillet over medium-high heat. Add the beef and cook, crumbling with a spoon until no longer pink.
Add the wine and cook until the liquid has nearly evaporated.
Add the milk, tomatoes, nutmeg, salt and pepper and bring to a boil.
Reduce heat and simmer 15 to 20 minutes or until sauce begins to thicken. Stir in the parsley.
Meanwhile, cook the pasta according to package directions. Drain, return it to the pot and toss with the sauce. Alternatively, simply pour sauce on plated pasta. Sprinkle with Parmesan.