Ingredients:

• · 2 tablespoons olive oil

• · 2 tablespoons salted butter

• · 1 medium white onion, chopped

• · 3 large carrots, chopped

• · 3 large stalks celery, chopped

• · 2 cloves garlic, chopped

• · 1 pound ground beef

• · Salt and freshly ground pepper

• · 1 cup whole milk

• · Pinch of freshly grated nutmeg

• · 1 cup dry white wine

• · 2 cups chopped tomatoes (jarred, boxed or canned is fine)

• · Pinch of red pepper flakes

• · ¾ lb papardelle pasta

• · 1 tablespoon butter

• · Grated Pecorino Romano

 Directions:

Melt butter and oil in a high-sided sauté pan or wide sauce pan over medium heat until butter has melted.  Add onions, carrots and celery and book for 2 minutes.  Add garlic and cook another minute.  Add ground beef and stir with a wooden spoon, breaking up the meat into little pieces.  Season with salt and pepper. Cook until browned all over and add milk and grated nutmeg.  Stir occasionally until milk has evaporated. Add wine and stir until wine has evaporated.  Add the tomatoes and red pepper and stir until thoroughly combined.  Lower heat and let barely simmer for 2 hours, stirring every 10 minutes.  If it is simmering too rapidly, lower it as you don’t want it to dry out.  If it does really dry out, add a few tablespoons of chicken stock, but you shouldn’t need to do this.

When you near the end of the 2 hours, boil water and heavily salt it. Add the papardelle and cook until al dente, about 7 minutes. Drain the pasta and toss with the pat of butter and add to the Bolognese sauce.  Toss the pasta, thoroughly coating with the sauce.  Serve piping hot with a sprinkle of grated cheese on top and more to pass at the table.