Bolognese Sauce

• 3 Tbs. olive oil
• 3 Tbs. butter
• 2 Tbs. onion, chopped
• 2 Tbs. celery, chopped
• 2 Tbs. carrot, chopped
• 2 c. canned tomatoes, chopped with juice
• 3/4 lb. ground chuck
• 1 c. dry white wine
• 1/2 c. milk
• 1/8 tsp. nutmeg

1. In a heavy pot, such as a cast iron dutch oven, heat oil and butter and saute onion until translucent. Add celery and carrot and cook for 2 mins. Add beef, stirring to break up. Add 1 tsp. salt and cook beef until just starting to brown. Pour in wine and cook until it is completely gone.
2. Turn heat down to med. and add milk and nutmeg, simmering until liquid is gone. Stir often.
3. Add tomatoes, bring to a boil then turn down to just below a simmer. Cook for 4 hours, stirring occasionally. Taste for seasoning and serve.

olive oil, butter, onion, celery, carrot, tomatoes, ground chuck, white wine, milk, nutmeg

Taken from www.epicurious.com/recipes/member/views/bolognese-sauce-50014186 (may not work)