Bolognese Sauce

Who whouldn’t know this sauce recipe. It is the one served with pasta? Any clue?

• 350g minced beef
• 3 tablespoons virgin olive oil
• 2 tablespoons finely chopped carrot
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped celery
• 35g butter
• 400g chopped tomatoes (tinned)
• 120ml milk
• 300ml white wine
• salt
• grated nutmeg

Place the butter in the sauce pan, add oil and onion and saute over medium heat until gold. Add celery and carrot and cook for 2 minutes. Add minced beef crumbling it in the pot with a fork. Add salt, stir and cook until the mince beef lose its red colour. Add wine, turn the heat up to medium and stir occasionally while cooking. Cook until the wine evaporates.

Lower the heat and add milk and nutmeg. Cook until milk evaporates, stirring occasionally. Add chopped tomatoes and stir well. After the tomatoes start bubble, turn the heat down to low and cook uncovered for about hour, stirring occasionally.