Hearty Bolognese Sauce

In a heavy-bottomed pot or enameled cast-iron pan, heat vegetable oil and 3 tablespoons of unsalted butter over medium heat. Add chopped onion and cook, stirring occasionally, until translucent.

Add chopped celery and carrot, and cook for 2 minutes, stirring to coat the vegetables.

Add marbled ground beef chuck to the pot along with salt and freshly ground black pepper. Crumble and stir the meat until it's browned and no longer pink.

Pour in whole milk and let it simmer gently, stirring frequently, until completely absorbed by the meat.

Stir in ground nutmeg.

Add dry white wine and let it simmer until evaporated. Then, add diced canned plum tomatoes along with their juice and mix well.

Reduce heat to low and let the sauce simmer gently, uncovered, for 3 hours, stirring occasionally. If the sauce starts to dry out, add 1/2 cup of water as needed, making sure no water remains at the end and the fat separates from the sauce. Taste and adjust seasoning if needed.

Cook pasta according to package instructions, reserve 1/4 cup of pasta water, and drain. Toss pasta with the Bolognese sauce, remaining tablespoon of butter, and a splash of reserved pasta water if needed. Serve with freshly grated parmigiano-reggiano.