4 Tbsp olive oil
4 Tbsp butter
1/2 cup yellow onion, finely diced
1/2 cup carrot, finely diced
1/2 cup celery, finely diced
2-3 garlic cloves, minced or pressed
1.5 pounds lean ground beef
1 1/2 cups dry white wine
1 cup milk (whole milk is best)
1/4 tsp nutmeg, freshly ground
28 ounces Italian plum tomato, peeled, seeded, and chopped
8 ounces tomato sauce
1 Tbsp tomato paste
salt, to taste
4-6 fresh basil leaves, chopped
1/4 cup flat-leaf parsley, chopped (or 1 tsp dried parsley)
1 tsp dried oregano
Parmigiano Reggiano, grated
In a large, deep, heavy pan heat the olive oil and butter over medium-low. Add the onions and saute briefly. Add the carrot, celery, and garlic. Cook over low heat until the vegetables are soft and barely begin to color.
Crumble the meat into the pan. Lightly season the meat with salt. Cook and stir the ingredients until the meat loses its raw red color. Add the wine.
Turn the heat up to medium-high and cook, stirring occasionally until all the wine had evaporated. Reduce the heat to medium and add the milk and nutmeg. Continue cooking and stirring until the milk has evaporated. Add the tomatoes, tomato paste, and tomato sauce when the milk has evaporated and stir thoroughly.
Set the heat to low and allow the ragu to cook uncovered for 2-4 hours, stirring occasionally. Add basil, oregano, and parsley the last 10 minutes of cooking. Check seasoning and salt to taste.
Serve over tagliatelle or rigatoni pasta, topped with grated Parmigiano Reggiano and basil chiffonade.