A Young Rioja with Pasta Bolognese | Recipes | Heirloom Meals: Savoring Yesterday's Traditions Today

Ingredients

• 2 tbsp Olive Oil
• 2 tbsp Butter, unsalted
• 2 medium Onions
• 3-4 Carrots, chopped
• 2-3 Celery stalks, chopped
• 2 lbs Ground chuck or a combo of beef, veal,and pork in equal proportions
• 1 large can Diced tomatoes
• 1 cup White wine
• 1 1/2 cups Milk
• Nutmeg to taste
• Salt and Pepper to taste