Marcella Hazan’s Bolognese

Ingredients

• 2 tbsp butter

• 1 tbsp vegetable oil

• 1 onion, very finely chopped

• 1 celery stalk, very finely chopped

• 1 carrot, very finely chopped

• 2 lb ground beef (not too lean)

• Salt

• 1 cup whole milk

• Freshly grated nutmeg

• 1 cup dry white wine

• 1½ cups canned whole tomatoes, chopped with juices

Instructions

1. Cook vegetables

   Melt butter with oil in a heavy pot over medium heat.

   Add onion and cook until soft.

   Add celery and carrot; cook until tender.

2. Add beef

   Add ground beef and a pinch of salt.

   Cook, breaking it up, until no longer red and lightly browned.

3. Add milk

   Pour in milk. Simmer gently until fully absorbed.

   Add a small pinch of nutmeg.

4. Add wine

   Pour in wine and simmer until fully evaporated.

5. Add tomatoes

   Stir in tomatoes and juices.

   When it starts to bubble, reduce heat to very low.

6. Slow simmer

   Cook uncovered at a very gentle simmer for about 3 hours.

   Stir occasionally. Add a little water if it becomes too dry.

   Sauce should be thick and rich when done.