This is a rich, savoury bolognese sauce. The long slow cooking period makes it very delicious. I have made this 5-hour bolognese sauce many times. It’s perfect for cold evenings or for dinner companions who have a robust appetite. Serves 4-6 people.
Rub the salt into the ground meat preferably 24 hours ahead of time, but you can also do this right before cooking.
In a large heavy saucepan, melt the butter and oil over medium-low heat. When the butter has melted, add the chopped onion and a good pinch of salt and pepper. Saute the onion for 10 mins.
Add the chopped carrots and celery, mix well with the onions. Cook for another 10 mins.
Add the ground meat and stir to coat with the oil/butter/vegetable mixture. Cook until most of the pink is gone, about 5 min. Break up large clumps of meat.
Add the milk. Reduce the heat so that it’s not boiling. Simmer for 1 hour, stirring every 15 minutes. Add nutmeg (optional).
Add the white wine and simmer (as you did with the milk) for another 1 hour, stirring every 15 minutes. Make sure the heat is turned down low enough so this mixture is not over-boiling. It should be simmering.
Carefully add the tomatoes, stirring them into the sauce. Reduce the heat to as low as you can go. Cook for 3 hours. Stir occasionally to make sure nothing sticks to the bottom. Make sure the sauce is not boiling too much. It should be only simmering.
Serve the sauce over pasta (fresh pasta is best). Add freshly ground pepper. Add grated Parmigiano-Reggiano cheese.
Note: If your butcher has run out of veal, you can simply use more beef or substitute the veal with pork.