Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 large onion, finely chopped
• 1 carrot, scrubbed and chopped
• 2 sticks celery, chopped
• 3/4 lb best quality lean ground beef
• 1 cup and 1 tablespoon dry white wine
• 1/2 cup milk
• 1 pinch nutmeg, freshly ground
• 14 ounces canned Italian-style diced tomatoes
• 1 teaspoon tomato paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces spaghetti or 8 ounces bucatini pasta
• 2 ounces parmesan cheese, freshly grated
• 2 tablespoons freshly chopped flat leaf parsley

Instructions

1. Heat the oil and butter in a large saucepan and fry the onion over medium heat until just softened, then add the carrot and celery and cook for a couple of minutes, stirring.

2. Crumble the ground beef and add to the pan, stirring to mix all together. Cook until the meat is no longer pink but do not let it brown.

3. Pour in the wine and continue cooking until it has all evaporated.

4. Turn down the heat to medium-low (suggest low) and stir in the milk and nutmeg, and cook until the milk has evaporated. Simmer very, very gently, uncovered, for about three hours, stirring from time to time. Taste test for enough salt and pepper half-way through simmering.

5. When your sauce is ready, bring a big pot of water to a boil and add a teaspoon of salt. Add the pasta to the water, stir well with a wooden spoon for 1 minute and cook as per the packet instructions. Drain well.

6. Divide the pasta between four bowls and add the hot bolognese sauce to each serving. Sprinkle with the parsley and serve the parmesan in a small dish for each person to add the preferred amount of cheese.