The 20 Greatest Recipes of All Time

I am an old cook, not a chef, but a cook. Baking bread was a specialty, as well as Son-of-a-Gun Stew, which I will explain sometime, maybe, if I have time. I quit bread because I'm not interested anymore. A retired teacher, I am diligently researching how to become a world-class old coot, or koot, however, it is spelled, in addition to being a curmudgeon that defined me when I was 12! My wife tells me I claimed world-class status coot/koot several years ago, but I love daily practice.

2 tablespoons chopped yellow onion

3 tablespoons olive oil

3 tablespoons butter

2 tablespoons chopped celery

2 tablespoons chopped carrot

¾ pound ground lean beef

salt

1 cup dry white wine

½ cup whole milk

⅛ teaspoon nutmeg

2 cups canned whole tomatoes, chopped, with their juice

Directions at cupofjo.com

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