The best Bolognese sauce

The addition of milk to Bolognese sauce, as popularized by Marcella Hazan, tempers the tomatoes’ acidity with a sweet and creamy softness: Place 3 tbsp olive oil and 1 tbsp butter in a Dutch oven over medium heat. Once butter is melted, add 2/3 c diced onion and sauté until translucent, 3-4 minutes. Stir in 2/3 c diced celery and 2/3 c diced carrots and continue cooking until just tender, another 4-5 minutes. Increase the heat slightly and add in 1 lb ground beef, breaking it up into small pieces with your utensil. Cook, tossing occasionally, until it is no longer pink. Season generously with salt and pepper. Stir in 1 tsp dried (or 1 tbsp fresh) parsley. Pour in 1 c milk, 1 c dry wine, and 14 oz canned tomatoes and stir to combine. Bring to a brisk simmer, then reduce heat to low. Let simmer gently, stirring occasionally, until it is thick and the fat forms a layer on top of the liquid, about 3 hours. Add in a few splashes of water if it threatens to dry out at any point. Toss the finished sauce with any cooked pasta and serve with grated Parmesan on top. Serves 4.