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I use half & half in this recipe to cut the acidity from the tomatoes
and tomato paste. To reduce the fat, make this a day ahead, refrigerate
and remove the solidified fat. This procedure also helps the flavors
meld and develop wonderfully.
In a 3-quart saucepan, melt butter in the olive oil over low heat. Saute the onion and garlice until onion softens. Add the ground beef, break it up and cook for one minute iovermedium heat. Stir beef, it should still be pink inside. Add salt , sugar and white wine and continue to cook for five minutes. Add half & half and Italian seasoning, cook covered over low heat for 15 minutes. Add stewed tomatoes and tomato paste, bring heat to medium and stir mixture tomato paste is incorporated with all the ingredients. Bring to boil then adjust to low heat and simmer for one and a half hours. Adjust the salt according to your taste. Makes enough sauce for a pound of pasta.
*If stewed tomatoes are not available, you can use canned plum tomatoes but you need to add diced green bell peppers and chopped celery to the recipe.
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