Classic Bolognese Sauce

Saute onions in the olive and butter for approximately 3 minutes. Add carrots, celery, and saute until tender (about 5 minutes). Add meat to the pan and cook until no longer pink. Add milk and let it simmer, stirring frequently.

Add nutmeg and red pepper flakes, and stir. Add the wine and simmer. Add chopped tomatoes. Turn down the heat and cook for approximately for 1 1/2 to 2 hours on low. If the sauce becomes dry, add 1/2 cup of water whenever necessary.

Boil a pot of salted water and add pasta until al dente. Add the pasta to the sauce pan. I don’t usually drain my pasta and rinse with water. Toss the pasta and serve with freshly grated cheese.