Ingredients:
1 tablespoon vegetable oil
3 tablespoons butter, plus 1 tablespoon for tossing the pasta
½ cup onion, chopped
½ cup celery, chopped
½ cup carrot, chopped
¾ pound ground beef chuck
Salt
Freshly ground black pepper
1 cup whole milk
1 whole nutmeg
1 cup dry white wine
1 ½ cups canned Italian plum tomatoes, cut up with their juices
1 ¼ to 1 ½ pounds pasta
Freshly grated Parmigiano-Reggiano cheese, for serving
Directions:
1. Gather ingredients. Put the oil, 3 tablespoons butter and chopped onion in a stock pot, and heat on medium. Cook and stir the onion until translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring to coat well.
2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat, stir well and cook until beef is no longer pink. 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.
3. Add the wine, and let it simmer until it has evaporated, then add the tomatoes; stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn heat down to low simmer. Cook uncovered for 3 hours or more, stirring from time to time. While cooking, add ½ cup of water whenever necessary, making sure no water is left at the end. Taste and correct for salt.
4. Toss with cooked drained pasta, adding the tablespoon of butter. Serve with freshly grated Parmesan on the side.
