Bolognese Meat Sauce

Use this for spaghetti, lasagna, baked ravioli...this is the perfect go-to pasta sauce.

1 tbsp olive oil
3 tbsp butter
1/2 cup chopped onion
2/3 cup chopped celery
2/3 cup chopped carrot
3/4 lb ground beef chuck
1/4 lb ground pork
coarse salt
fresh cracked pepper
1 cup whole milk
whole nutmeg
1 cup dry white wine
1 1/2 cups Italian plum tomatoes, roughly chopped, with the juices reserved

In a large stock pot over medium heat add oil, butter and onions. Cook, stirring frequently until onions are translucent. Add celery and carrots. Cook 2 minutes, stirring to coat the vegetables in oil/butter.

Add the ground beef and pork, a large pinch of salt and a few grindings of pepper. Break up and crumb;e the meat with the back of a wooden spoon, stir well, and cook until meat is no longer pink.

Add the milk and let simmer, stirring frequently, until milk has completely cooked away. Add 1/8 tsp of whole grated nutmeg and stir.

Add the wine, let simmer until cooked off and then add tomatoes. Stir thoroughly. When tomatoes start to bubble, turn heat to low and cook uncovered for 3-4 hours, stirring occasionally.