Ragu Bolognese

• 3 tablespoons unsalted butter
• 3 tablespoons extra virgin olive oil
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1/2 medium onion, chopped
• 1 pound lean ground beef
• 18 to 1/4 teaspoon nutmeg
• Salt
• 1 cup whole milk
• 1/2 beef bouillon cube, optional
• 1 tablespoon tomato paste, diluted with 1/2 cup water

1. In a heavy-bottomed deep pot, combine butter and olive oil.
2. Place over low heat until butter has melted.
3. Add carrots, celery and onion, and mix well.
4. Saute until vegetables begin to soften, about 3 minutes.
5. Add beef, nutmeg and salt to taste.
6. Stir well with a wooden spoon to break up meat.
7. Cover pot, and allow to simmer until beef is lightly cooked but not browned, 3 to 5 minutes.
8. Add milk, and cover.
9. Cook over the lowest possible heat, stirring occasionally, until there is almost no liquid, about 45 minutes.
10. If using bouillon, dissolve it in tomato paste mixture.
11. Add tomato paste to pot, stir well and continue cooking over very low heat for an additional 45 minutes.
12. Serve over tagliatelle, tortellini or other pasta with grated Parmigiano-Reggiano.

unsalted butter, extra virgin olive oil, carrots, stalks celery, onion, ground beef, nutmeg, salt, milk, bouillon cube, tomato paste

Taken from cooking.nytimes.com/recipes/6790 (may not work)