Very Best Bolognese Sauce

1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter (plus 1 tablespoon for tossing the pasta)
1/2 cup finely chopped onion
2/3 cup finely chopped celery
2/3 cup finely chopped carrot
1 pound meatloaf mix (ground beef, pork & veal) – Wheaton Meat Co.
Salt
Freshly ground black pepper
1 cup whole milk
1/8 teaspoon ground nutmeg
1 cup dry white wine
1 – 28 ounce can San Marzano tomatoes, cut up, with their juice
1 pound imported bronze cut pasta– I like to use tagliatelle, fettucine or bucatini
Freshly grated Parmigiano-Reggiano cheese for serving

Step 1:

In large Dutch oven, heat olive oil and butter over medium heat. Add onion and cook until translucent, then add the celery and carrot. Cook for about 4 minutes, stirring to coat all of the vegetables.

Step 2:

Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with fork, stir well and cook until the beef has lost its raw, red color.

Step 3:

Add milk and gently simmer, stirring often, until it has completely bubbled away. Add nutmeg, and stir.

Step 4:

Add wine, let simmer until evaporated, then add tomatoes. Stir to incorporate all of the ingredients. Bring to a low simmer, turn down the heat barely simmer (just intermittent bubble here and there). Cook, uncovered, for 3 hours or more, stirring occasionally.

Step 5:

Cook pasta in salted water until just al dente. Toss with 1 tablespoon of butter, and serve with freshly grated Parmesan on the side.