Odd Man Out

I cooked this the other day. . . it is amazing and I highly recommend it.

This dish, a specialty of northern Italy's Emilia-Romagna, is named for the regions capital city. Although the meaty sauce is classically paired with tagliatelle (ribbon pasta just slightly wider than fettuccine), it also marries well with a variety of pasta shapes that trap the savory sauce.

Ingredients:
For sauce

2 tablespoons olive oil

2 tablespoons unsalted butter

1 small onion, chopped fine

1 carrot, chopped fine

1 pound ground chuck

1 cup milk

1 cup dry white wine

a 28- to 32-ounce can whole tomatoes including juice

1 1/4 pounds dried pasta such as penne, rigatoni, fusilli, or orecchiette, or 1 1/4 pounds Fresh Semolina Orecchiette

In large heavy saucepan heat oil and butter over moderately high heat until foam subsides and sauté onion, and carrot, stirring 2 minutes. Add beef and cook, stirring, 2 minutes, or until meat is no longer pink. Season mixture with salt and pepper. Add milk and cook, stirring, until most milk is evaporated, about 10 minutes. Add wine and cook, stirring occasionally, until liquid is evaporated, about 10 minutes.

In a blender or food processor coarsely purée tomatoes with juice and stir into sauce. Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 15 minutes (sauce will be thickened) and season with salt and pepper. Sauce may be made ahead and cooled, uncovered, before being chilled, covered, 2 days or frozen 1 month. In an 8-quart kettle bring 7 quarts salted water to a boil. Cook pasta until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a heated large bowl immediately toss pasta with sauce.

Serves 6 as a main course.

From Gourmet Magazine February 1997

Some nice music, a rich desert, and someone you love (or alternatively want to get play doctor with) and you're good to go.