Tagiatelle al Ragu (Pasta with meat bolognese sauce)

3 TB olive oil

5 TB butter

2 TB finely chopped yellow onion

2 TB finely diced carrot

2 TB finely diced celery

3/4 lb ground lean beef

salt

1 C dry white wine

1/2 C whole milk

1/8  tsp freshly grated nutmeg

2 C canned whole peeled tomatoes

with their juice, coarsely chopped

1/2 Freshly grated parmigiano-reggiano cheese

1 Put the olive oil, 3 TB of the butter and all the onion in a heavy, deep saucepan over a medium-high heat and saute until the onion has turned a light golden color.  

2.  Add the carrot and celery and continue sauteing until the begin to change color.

3.  Add the beef, breaking it up with a wooden spoon.  Add some salt and cook, stirring occasionally, until the meat is just browned.

4.  Add the wine and cook, stirring occasionally, until it has completely evaporated.  Add the milk and the nutmeg and continue to cook, stirring, until most of the milk has evaporated.

5.  Add the tomatoes, stir, and once they start to bubble, turn the heat down to very low.  Simmer uncovered for at least 3 hours, stirring occasionally.

Serve over 1 lb cooked pasta.  (I would use tagliatelle or fettuccine pasta.)