Spaghetti Bolognese

For 6 servings

• 4 tablespoons butter
• 1/2 cup diced onion
• 2/3 cup diced celery
• 2/3 cup diced carrot
• 1 cup full cream milk
• 1 cup dry white whine
• 350g ground beef
• 400g canned roma tomatoes
• Ground nutmeg
• Salt & Pepper
• Parmesan

Recommended pasta: Spaghetti

1. Finely dice the vegetables.

2. In 3 tablespoons of butter cook onion gently until translucent then add chopped celery and carrot. Cook until carrot softens but ingredients do not brown.

3. Add the beef with a large pinch of salt to draw out water, cook until it has lost it's raw color again without browning.

4. Add milk and simmer until it has evaporated completely, add a pinch or around 1/8th of a teaspoon of ground nutmeg.

5. Add white wine and repeat the reduction then add the tomatoes and combine completely.

6. Cook uncovered for at least 4 hours at a gentle simmer stirring occasionally. Add water in small amounts to prevent sticking and fat separating from the sauce. It is important to not let the fat split from the sauce in the first place but if it does it's better to skim it off than leave it in.

7. After 4 hours optionally add the remaining butter, salt and a few grindings of pepper when combining the cooked pasta, serve with parmesan.

Derived from Essentials of Classic Italian Cooking by Marce la Hazan. eISBN: 978-0-307-95830-3