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The best bolognese sauce you'll ever make

Try our adaptation of Marcella Hazan's bolognese recipe that's come to be known as the "gold standard" of all sauces. First sautee 1/2 c chopped onion, oil, and butter in a pot until translucent, then add 2/3 c each chopped celery and carrot. Cook for about 2 minutes, stirring, then add 1 lb. ground beef and a bit of S+P. Crumble meat with a fork, stir well and cook until browned. Add a 1 c milk and a pinch of nutmeg and simmer, stirring frequently. Add 1 c dry white wine and 1.5 c canned tomatoes with juice and let simmer until evaporated. Cook for 3+ hours, adding more water as needed to prevent sticking. You'll know it's done when there's no water left and the fat is separated from the sauce. Add to your favorite pasta and enjoy!