Beef Bolognese

Beef Bolognese

Ingredients:
1 large onion, chopped
2 stalks celery, chopped
1 carrot, chopped
1 tablespoon vegetable oil
2 tablespoons butter
1 pound ground beef  
Kosher salt and freshly ground black pepper
1 cup whole milk
1 cup dry white wine
1 small pinch ground nutmeg
1 bay leaf
1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice

Instructions:

1. Pulse the onion, celery, and carrot in a food processor until very finely chopped but not into a paste. 
2. Put the oil, butter, and chopped onion, celery and carrot in the pot and turn the heat on to medium. Cook and stir until vegetables become translucent, about 4-5 minutes.
3. Add ground beef, a large pinch of salt and a pinch of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
4. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating or pinch, about 1/8 teaspoon, of nutmeg, and stir.
5. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. 
6. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at a low of simmer. Cook, uncovered, for 3 hours or more, stirring from time to time. Add water in small increments if necessary. 
7. Taste and adjust seasoning. Serve with your favorite pasta and enjoy!