Pasta with Bolognese Sauce

My mother was a very good cook, but she wasn't Italian. Although her version of spachetti with meat sauce was quite tasty, it didn't compare to the meat sauce alla Bolognese, named after the city of Bologna. Northern Italian dishes are much heartier and substantial than those from the south.

Serves 6

  3 Tbs extra-virgin olive oil
   5 Tbs butter
   1/2 yellow onion, finely chopped
   1 small carrot, finely chopped
   1 small celery stalk, finely chopped
   1 lb ground lean beef
   salt
   1 cup dry white wine
   1/2 cup whole milk (for a richer taste substitute cream)
   1/8 tsp freshly grated nutmeg
   2 cups canned, whole peeled tomatoes, with the juice, coarsely chopped
   grated Parmesan cheese

1. Put the olive oil, 3 Tbs of butter, and the onion in a deep saucepan. Over a medium-high heat sauté the onion until it has turned a light golden color.

2. Add the carrot and celery and continue sautéing until they begin to change color.

3. Add the beef, breaking it up as you stir. Add salt and cook, stirring occasionally, until the beef is browned.

4. Add the wine and cook until it is evaporated.

5. Add the milk and the nutmeg and continue to cook, stirring, until most of the milk is evaporated.

6. Add the tomatoes and stir. Once the tomatoes start to bubble turn the heat down to low. Simmer partially covered for 2 hours, stirring occasionally.

Note: The sauce is going to be thick.