Bolognese Meat Sauce

Heat a pot, or skillet, over medium heat. Put the oil and 3 tbsp. butter into the heated pot. When the butter is melted, put the onion in the pot and cook, stirring, until it has become translucent. Add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.

Add the ground beef, a large pinch of salt, and a few grinds of pepper. Crumble the meat, stir well, and cook until the beef has lost its raw, red color.

Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating, about 1/8 teaspoon, of nutmeg and stir.

Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, continue the cooking, adding 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.

Toss with the cooked, drained pasta, adding the tablespoon of butter, and serve with freshly grated parmesan on the table.