Bolognese sauce

A delicously rich and hearty meat sauce made with ground beef or a blend of pork, sautéed with onions, celery, and carrots. Simmered in whole milk, dry white wine, and imported Italian tomatoes, and seasoned with fresh ground black pepper and a hint of nutmeg. Served over tagliatelle pasta and showered with freshly grated Parmesan Perfect for an unforgettable, comforting and flavorful meal. Buon appetito!

INGREDIENTS

1 tablespoon Vegetable oil

3 tablespoons Butter

½ cup chopped Onion

⅔ cup chopped Celery

⅔ cup chopped Carrot

341g/¾ pound ground Beef

salt & black pepper

1 cup whole Milk

1/8 tsp Nutmeg

1 cup dry white Wine

400g/1½ cups canned, good quality Italian tomatoes, chopped

and with some of the juice

1¼ to 1½ pounds flat pasta

Freshly grated Parmesan

METHOD

You can substitute the meat with 2/3 beef from 1/3 pork, if you would like.

Add the oil, butter and onion to a saucepan over medium heat. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot along with 1/2 tsp salt and 1/4 tsp black pepper. Cook for about 2 minutes, stirring vegetables to coat them well.

Add ground beef, break the meat up with you wooden spoon, stir well and cook until the beef has lost its red color, about 3 minutes.

Add milk and let it simmer gently, stirring frequently, until it has

evaporated away completely, about 15 -20 minutes.

Add about ⅛ teaspoon of nutmeg, and stir.

Add the wine, let it simmer until it has evaporated, about 15 - 20 minutes.

Add the tomatoes and stir thoroughly to coat all ingredients well. When

the mixture begins to bubble, turn the heat down so that the

sauce cooks at the gentlest of simmers. Cook, uncovered, for 3

hours or more, stirring from time to time.

If during this time, you notice the sauce begin to dry out, add ½ cup of

water as needed to keep it just moist. The fat will separate, do not remove the fat!! Just stir it back into the sauce. After hour 3, taste the sauce and adjust salt and pepper as needed.

Toss with cooked drained pasta, adding the tablespoon of butter,

and serve with freshly grated Parmesan on the side.