Ingredients

• 2 Tbsp olive oil
• 3 Tbsp butter
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 500g beef mince (fatty, neck portion of the chuck)
• 500g pork mince (fatty)
• salt
• freshly ground black pepper
• 1 cup whole milk
• 1/8 tsp freshly grated nutmeg
• 1 cup dry white wine, reduced to 1/4 cup
• 1L basic tomato sauce

Directions

• Place the butter, oil and onions in the pot on medium heat. Cook until the onions are translucent.
• Add the carrots and celery. Cook for a further 2 minutes.
• Add the beef and pork mince with the salt and pepper. Break up any lumps and cook until browned.
• Add the milk and simmer gently until evaporated. Stir frequently.
• Add the grated nutmeg.
• Add the reduced white wine and the tomato sauce. Stir well until all the meat is coated in tomato.
• Simmer uncovered for 3 hours on very low heat. Stir occasionally. If the sauce dries out add 1/4 cup of water.
• Taste and adjust the seasoning.

Serve with freshly made tagliatelle and top with grated Parmigiano-Reggiano cheese.