Classic Bolognese Sauce

Finely dice the carrot, onion, and celery to create the soffritto.

In a large Dutch oven or heavy-bottomed pot, melt the butter with the olive oil over medium heat.

Add the diced soffritto to the pot, season with salt and pepper, and cook, stirring occasionally, until the vegetables are soft and fragrant, about 8-10 minutes.

Stir in the tomato paste and cook for another minute until it darkens slightly.

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it cook until the wine has mostly evaporated.

Add the ground beef and a pinch of nutmeg. Break up the meat with a spoon and cook until it is browned all over.

Pour in the tomato passata, stir everything together, and bring to a gentle simmer.

Reduce the heat to the lowest setting, cover the pot, and let the sauce simmer for at least 2 hours, or up to 4 hours for the best flavor. Stir occasionally.

After the long simmer, stir in the milk and let it incorporate into the sauce for a few more minutes.

While the sauce finishes, cook the pappardelle pasta in a large pot of salted boiling water according to package directions until al dente.

Serve the bolognese sauce over the cooked pasta, tossing to coat if desired.

Garnish with freshly grated Parmesan cheese before serving.