Classic Bolognese Sauce

1. Prep Base

In a large pot, combine 1 tablespoon vegetable oil and 3 tablespoons butter over medium heat. Add chopped onion and cook until translucent. Introduce celery and carrot, stirring for about 2 minutes until well-coated.

2. Brown Meat

Add the ground beef to the pot with a generous pinch of salt and fresh black pepper. Break apart the meat with a fork, stirring until it is no longer pink.

3. Simmer with Milk

Pour in the milk and simmer gently, stirring until it has completely evaporated. Sprinkle in the nutmeg and stir to combine.

4. Add Wine and Tomatoes

Pour in the white wine and let it simmer until evaporated. Add the chopped tomatoes with their juice, stirring to integrate. Lower the heat to achieve a gentle simmer, with occasional bubbles surfacing. Cook uncovered for 3 hours, adding water 1/2 cup at a time if the sauce becomes too dry. By the end, all water should be evaporated and the fat should be visible on the surface of the sauce. Stir to incorporate the fat and adjust seasoning with salt.

5. Serve

Toss the sauce with cooked, drained pasta and the remaining 1 tablespoon of butter. Serve with a side of freshly grated Parmigiano-Reggiano cheese.