Bolognese

Ingredients:

• 1lbs beef (80% is preferable, can sub pork)

• 1 yellow onion, diced

• 2 large carrots, minced (smaller the better)

• 2 large celery stalks, diced

• Butter

• Olive oil

• 1 cup whole milk

• 1 cup dry white wine

• 1 can san marzano tomatoes, chopped (keep the juice)

• Nutmeg

Steps:

1. Over medium high heat, add a 3 tbs of oil, 3 tbs butter, and diced onion. Cook to translucent. Add celery and carrots, cook for 4 minutes.

2. Add beef, pepper, large pinch of salt to the pot and crumble meat with a spoon. Cook until raw appearance goes away, lower heat to medium.

3. Add milk and simmer, stirring frequently until dissipated. Add 1/8th tspn nutmeg.

4. Add wine and simmer until dissipated, stirring frequently. Add tomatoes and stir to coat. Lower temperature to low and barely simmer for minimum of 3 hours. Sir occasionally. 

5. Fat should separate. If too dry add water. Taste and correct for salt. Should be almost dry and creates about 2 - 3 cups of sauce.

6. Mix 2 cups of sauce with al dente pasta (thick like linguine) and add ¼ cup pasta water  to coat. Serve on plates with more sauce and add butter, pecorino romano cheese.