Bolognese Sauce With Pasta....In About An Hour

• 3 tablespoons extra virgin olive oil
• 3 tablespoons butter
• 1 medium sweet onion, peeled and coarsely chopped
• 2 large carrots, peeled and coarsely chopped
• 1 tablespoon brown sugar
• 1-1/4 pounds boneless blade steaks, coarsely ground in the food processor
• 1 teaspoon each sea salt and black pepper
• 1/2 teaspoon freshly ground nutmeg
• 1/2 cup half and half
• 3/4 cup dry white wine, I like an Italian Pinot Grigio
• 28 ounces can crushed tomatoes, I like Cento
• 3 dried bay leaves
• 1 pound large pasta, cooked al dente
• freshly grated Parmigiano Reggiano cheese to serve at the table over the sauce and pasta

1. In a large dutch oven with a lid, heat the olive oil and butter on medium heat. Add the chopped onions, carrots and brown sugar. Cook and stir just until the onion is translucent. Cook for about 2 minutes.
2. Stir in the coarsely ground beef, salt, pepper and nutmeg. Continue on medium heat and stir and cook just until the meat is no longer red.
3. Stir in the half and half and simmer, stirring frequently, until the liquid has "bubbled away" completely.
4. Continue on medium heat and stir in the wine. Let simmer until most of the liquid has evaporated. Stir in the tomatoes and stir to coat all the ingredients. Stir in the bay leaves. Turn down the heat to a simmer and partially cover the pot. Stir frequently and cook for about 1 hour. The sauce should still have liquid and be quite thick. Remove the bay leaves.
5. TO SERVE: Toss the cooked pasta with the finished Bolognese sauce. Serve with freshly grated Parmigiano Reggiano at the table to sprinkle over the sauce and pasta.

extra virgin olive oil, butter, sweet onion, carrots, brown sugar, processor, salt, freshly ground nutmeg, white wine, tomatoes, bay leaves, pasta, cheese

Taken from food52.com/recipes/77800-bolognese-sauce-with-pasta-in-about-an-hour (may not work)