Bolognese Sauce (2)

Put oil, butter and chopped onion in pot and turn heat to medium. Cook and stir onion until translucent, then add celery and carrot. Cook about 2 min, stirring. Add ground meat, salt and pepper. Crumble meat with a fork, stir well and cook until meat has lost its raw olor. Add milk and simmer gently, stirring frequently until it has bubbled away completely. Add a tiny grating of nutmeg. Add wine, let it simmer until it has evaporated, then add tomatoes and stir thoroughly to coat all ingredients well. When tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers. Cook, uncovered for 3 or more hours, stirring from time to time. Add a little water when necessary. At the end no water should be left and fat must separate from sauce. Toss w drained pasta, adding 1 T butter and seve w freshy grated Parmesan.

Vegetable oil 1 T
Butter 3 T plus 1 T for tossing
Onion 1/2 c chopped
Celery 2/3 c chopped
Carrot 2/3 c chopped
Ground beef and/or pork 3/4 lb
Milk 1 c
nutmeg
Wine 1 c dry white
Tomatoes 1 1/2 c canned Italian plum, cut up, w juice
Pasta 1 1/4 lb cooked
Parmesan