Ragu Bolognese

By Joelene

Ingredients

• 4 tablespoons butter
• 4 tablespoons vegetable oil
• 3 carrots, finely chopped (about 1 1/2 cups)
• 3 ribs celery, finely chopped (about 1 1/2 cups)
• 1/4 cup finely chopped parsley
• 1 large onion, finely chopped
• Salt
• 1 pound ground chuck
• 1 pound ground veal (or another pound of beef)
• Freshly ground pepper
• 1/4 teaspoon ground nutmeg
• 1 cup dry white wine (optional)
• 2 cups whole milk
• 1 (28- or 35-ounce) can San Marzano tomatoes

Preparation

Step 1

1. Place butter, oil, carrots, celery, parsley, onion and 1 teaspoon salt in a large, heavy Dutch oven. Cover and place over medium heat. Cook, stirring occasionally, until fat begins to sizzle, then uncover and cook until vegetables soften, become translucent and lose some of their brightness. (Vegetables should not brown; you may have to turn heat down to low.)

2. Still over medium to low heat, add meat, another teaspoon of salt, a good grinding of pepper and nutmeg. With a large spoon, break up meat, smearing it against the bottom of the pot, so it's well integrated with the vegetables. Cook, stirring constantly, until meat loses all of its raw color and begins to look a bit granular, about 10 minutes. Add wine, turn heat up to medium-high, and cook, stirring constantly, until wine is evaporated and the bottom of the pot looks almost dry, about 10 minutes.

3. Pour milk into pot and bring to a simmer. Simmer slowly until the milk evaporates, about 45 minutes. Stir frequently - especially toward the end - and make sure nothing is sticking to the bottom of the pot.

4. Add tomatoes, crushing them with your hands before adding them to the pot. Rinse out the tomato can with about a cup of water and add to pot. Turn down heat to a very low simmer; bubbles should only occasionally break the surface. Cook for 3 hours uncovered.

Makes: about 2 quarts.