Classic Bolognese Sauce

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

Add the diced onion and cook for about 5 minutes, until softened and translucent.

Add the diced carrots and celery to the pot. Sauté for another 2-3 minutes until they begin to soften.

Add the ground chuck and ground pork. Season generously with salt and pepper.

Break up the meat with a spoon and cook until it is browned and no longer pink.

Reduce the heat to low. Pour in the whole milk and stir. Let the mixture simmer gently, uncovered, until the milk has completely evaporated. This can take over an hour.

Once the milk has evaporated, stir in the ground nutmeg.

Pour in the white wine. Continue to simmer on low, uncovered, until the wine has also completely evaporated, which can take another hour.

Add the can of hand-crushed tomatoes and their juices. Stir everything to combine.

Bring the sauce to the 'laziest of simmers' on the lowest possible heat. Let it cook, partially covered, for at least 3-4 hours, stirring occasionally. The longer it simmers, the more the flavors will develop.

When you are ready to eat, cook the pappardelle pasta in a large pot of salted boiling water according to package directions.

Serve the bolognese sauce over the cooked pasta.

Garnish with a generous amount of grated Parmesan cheese and fresh basil. Serve with garlic bread on the side, if desired.