3cupscanned imported Italian plum tomatoes with juicechopped
2bay leaves
2poundspasta
freshly grated parmigiano-reggiano cheese at the table
Instructions
On medium heat, add oil, butter, onion, until translucent.
Add celery, carrots, cook 2 minutes, stirring, not browning. Add meat, break up with fork, and when no pink color is showing, add milk.
Turn down heat to simmer, stirring frequently until milk has evaporated. Add nutmeg. Add wine, stirring thoroughly. Once wine has completely evaporated, add tomatoes, and simmer on very very low stirring every now and again. If sauce dries out, add 1/2 cup water a time. Cook for a minimum of 3 hours. I think 4-6 hours is better.
Taste and season with salt, pepper.
Notes
This recipe is a double batch, which I recommend, as you will eat it all. You can freeze, or make other dishes with it, such as bolognese sliders.