Bolognese Sauce

By The New York Times · cooking.nytimes.com

Makes 2 heaping cups, serves 6

Classic slow-simmered meat sauce; beef and soffritto tamed with milk and wine, then cooked down for hours.

1 tablespoon vegetable oil	Cook onion in oil & butter until translucent	Add celery & carrot, cook 2 min	Add beef, salt & pepper, cook until no longer red	Simmer milk away, stir in nutmeg	Simmer wine until evaporated	Add tomatoes, simmer lazily 3+ hrs	Toss with pasta & butter, serve with cheese
45 g butter (for the sauce)
75 g chopped onion
95 g chopped celery
85 g chopped carrot
340 g ground beef chuck (or 1 part pork to 2 parts beef)
Salt (a large pinch)
Black pepper, freshly ground (a few grindings)
240 ml whole milk
Whole nutmeg, about 1/8 teaspoon grated
240 ml dry white wine
360 ml canned Italian plum tomatoes, cut up, with juice
1 1/4 to 1 1/2 pounds / 565-680 g pasta
15 g butter (for tossing the pasta)
Freshly grated Parmigiano-Reggiano, at the table

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