Bolognese Sauce

By The New York Times · cooking.nytimes.com

3 hrs 30 min

Makes 2 heaping cups, 6 servings

A classic slow-simmered meat sauce enriched with milk and wine before tomatoes, Marcella Hazan-style.

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1 tablespoon vegetable oil	Cook onion in oil & butter until translucent	Add celery & carrot, cook 2 min	Add beef, salt & pepper, cook until browned	Add milk & nutmeg, simmer until evaporated	Add wine, simmer until evaporated	Add tomatoes, simmer 3+ hrs, season to taste	Toss pasta with sauce & butter, serve with Parmigiano
3 tablespoons butter (for the sauce)
75 g chopped onion
65 g chopped celery
75 g chopped carrot
340 g ground beef chuck (or 1 part pork to 2 parts beef)
Salt
Black pepper, ground fresh from the mill
240 ml whole milk
Whole nutmeg, about ⅛ teaspoon grated
240 ml dry white wine
355 ml canned imported Italian plum tomatoes, cut up, with their juice
1 tablespoon butter (for tossing the pasta)
1 ¼ to 1 ½ pounds / 565 to 680 g pasta	Cook & drain pasta
Freshly grated Parmigiano-Reggiano at the table

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