Classic Italian Bolognese Sauce

1. Heat Oil and Butter

Start by heating one tablespoon of vegetable oil and three tablespoons of butter in a pot over medium heat.

2. Cook Onion

Add the chopped onion and cook it until it turns translucent.

3. Add Celery and Carrot

Add the chopped celery and carrot to the pot. Stir them well to coat with the oil and butter, cooking for about two minutes until they have softened slightly.

4. Cook Ground Beef

Add the ground beef to the pot, along with a large pinch of salt and a few grinds of black pepper. Cook the meat, breaking it up with a spoon, until it loses its raw, red color.

5. Simmer with Milk

Pour in the cup of whole milk and let it simmer gently until it evaporates completely. Add about 1/8 teaspoon of freshly grated nutmeg.

6. Add White Wine

After the milk has evaporated, add the dry white wine. Allow it to simmer until it has completely bubbled away.

7. Add Tomatoes and Simmer

Stir in the canned Italian plum tomatoes with their juice. Bring the mixture to a gentle simmer and let it cook for three hours or more. Keep an eye on the pot, stirring occasionally to prevent the sauce from sticking. If it starts to dry out, add a bit of water to maintain the right consistency.

8. Cook Pasta

When you are ready to serve, cook the pasta according to the package instructions.

9. Toss Pasta and Serve

Toss the pasta with one tablespoon of butter and the Bolognese sauce until well coated. Serve with freshly grated Parmigiano-Reggiano cheese on the side.