BOLOGNESE SAUCE FROM ESSENTIALS OF ITALIAN COOKING

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  • 1 T. vegetable oil

  • 3 T. butter, plus 1 T. for tossing
    the pasta

  • ½ cup chopped onion

  • 2/3 cup chopped celery

  • 2/3 cup chopped carrot

  • ¾ pound of ground chuck

  • Salt

  • Black pepper

  • 1 cup whole mile

  • Whole nutmeg (or a sprinkle of crushed, dried nutmeg)

  • 1 cup dry white wine

  • 1 ½ cups Italian plum tomatoes, cut up, with their juice

  • 1 ½ pounds of pasta

  • Freshly grated pamrigiano-reggiano cheese

Put oil, butter and chopped onion in the pot and turn on heat to medium.  Cook
and stir onion until transclucent, then add chopped celery and carrot.  Cook for about 2 minutes.  Add ground beef, a large pinch of salt, and a few grindings of pepper.  Crumble the meat with a fork, stir well and cook until the beef is not pink.  Add milk and let simmer, gently stirring until it has bubbled away completely.
Add a tiny grating – about 1/8 t. of nutmeg and stir.  Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients
well.  When tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers for three hours.