1Put the oil, butter, and chopped onion in the pot and turn the heat to medium.
2Put the oil, butter, and chopped onion in the pot and turn the heat to medium.
3Put the oil, butter, and chopped onion in the pot and turn the heat to medium.
4Cook and stir the onion until it has become translucent.
5Cook and stir the onion until it has become translucent.
6Cook and stir the onion until it has become translucent.
7Add the chopped celery and carrot and cook for about 2 minutes, stirring vegetables to coat them well.
8Add the chopped celery and carrot and cook for about 2 minutes, stirring vegetables to coat them well.
9Add the chopped celery and carrot and cook for about 2 minutes, stirring vegetables to coat them well.
10Add ground beef, a large pinch of salt, and a few grindings of pepper.
11Add ground beef, a large pinch of salt, and a few grindings of pepper.
12Add ground beef, a large pinch of salt, and a few grindings of pepper.
13Crumble the meat with a fork, stir well, and cook until the beef has lost its raw, red color.
14Crumble the meat with a fork, stir well, and cook until the beef has lost its raw, red color.
15Crumble the meat with a fork, stir well, and cook until the beef has lost its raw, red color.
16Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely.
17Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely.
18Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely.
19Add a tiny grating — about 1/8 teaspoon — of nutmeg, and stir.
20Add a tiny grating — about 1/8 teaspoon — of nutmeg, and stir.
21Add a tiny grating — about 1/8 teaspoon — of nutmeg, and stir.
22Add the wine and let it simmer until it has evaporated.
23Add the wine and let it simmer until it has evaporated.
24Add the wine and let it simmer until it has evaporated.
25Add the tomatoes and stir thoroughly to coat all ingredients well.
26Add the tomatoes and stir thoroughly to coat all ingredients well.
27Add the tomatoes and stir thoroughly to coat all ingredients well.
28When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface.
29When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface.
30When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface.
31Cook, uncovered, for 3 hours or more, stirring from time to time.
32Cook, uncovered, for 3 hours or more, stirring from time to time.
33Cook, uncovered, for 3 hours or more, stirring from time to time.
34While the sauce is cooking, if it begins to dry out and the fat separates from the meat, add 1/2 cup of water whenever necessary to prevent sticking.
35While the sauce is cooking, if it begins to dry out and the fat separates from the meat, add 1/2 cup of water whenever necessary to prevent sticking.
36While the sauce is cooking, if it begins to dry out and the fat separates from the meat, add 1/2 cup of water whenever necessary to prevent sticking.
37At the end, no water at all must be left and the fat must separate from the sauce.
38At the end, no water at all must be left and the fat must separate from the sauce.
39At the end, no water at all must be left and the fat must separate from the sauce.
40Stir to mix the fat into the sauce, taste, and correct for salt.
41Stir to mix the fat into the sauce, taste, and correct for salt.
42Stir to mix the fat into the sauce, taste, and correct for salt.
43Toss with cooked drained pasta, adding the tablespoon of butter.
44Toss with cooked drained pasta, adding the tablespoon of butter.
45Toss with cooked drained pasta, adding the tablespoon of butter.
46Serve with freshly grated Parmigiano-Reggiano on the side.
47Serve with freshly grated Parmigiano-Reggiano on the side.
48Serve with freshly grated Parmigiano-Reggiano on the side.
Ingredients
1 tablespoon vegetable oil
1 tablespoon vegetable oil
1 tablespoon vegetable oil
3 tablespoons butter
3 tablespoons butter
3 tablespoons butter
0.5 cup chopped onion
0.5 cup chopped onion
0.5 cup chopped onion
0.66 cup chopped celery
0.66 cup chopped celery
0.66 cup chopped celery
0.66 cup chopped carrot
0.66 cup chopped carrot
0.66 cup chopped carrot
0.75 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
0.75 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
0.75 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
Salt
Salt
Salt
Black pepper, ground fresh from the mill
Black pepper, ground fresh from the mill
Black pepper, ground fresh from the mill
1 cup whole milk
1 cup whole milk
1 cup whole milk
Whole nutmeg
Whole nutmeg
Whole nutmeg
1 cup dry white wine
1 cup dry white wine
1 cup dry white wine
1.5 cups canned imported Italian plum tomatoes, cut up, with their juice
1.5 cups canned imported Italian plum tomatoes, cut up, with their juice
1.5 cups canned imported Italian plum tomatoes, cut up, with their juice
1.25 pounds pasta
1.25 pounds pasta
1.25 pounds pasta
Freshly grated Parmigiano-Reggiano at the table
Freshly grated Parmigiano-Reggiano at the table
Freshly grated Parmigiano-Reggiano at the table
Equipment
potfork
Tips
When sauce is cooking, add 1/2 cup of water whenever necessary if it starts to dry out, but ensure no water is left at the end and fat separates from the sauce.
At the end of cooking, stir to mix the fat into the sauce and correct for salt.