Rachael's "No Bologna" Bolognese
INGREDIENTS
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2 tablespoons EVOO – Extra Virgin Olive Oil
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About 2 tablespoons butter for sauce plus a few pats to toss with pasta
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1 onion, finely chopped
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1 rib celery with leafy tops, finely chopped
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1 carrot, finely chopped or grated
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2 fat cloves garlic, chopped
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1 pound ground beef chuck or 3/4 pound beef plus 1/4 pound veal or pork
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Salt and finely ground black pepper
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1 bay leaf
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A bundle of parsley stems
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1 cup whole milk
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Freshly grated nutmeg (about 1/8 teaspoon)
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1 cup white wine
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2 cups (1 15-ounce can) diced or crushed Italian tomatoes
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3 cups chicken stock or water
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1 chunk of Parmigiano-Reggiano rind plus grated cheese to serve
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1 pound (500 grams) pasta, such as egg or semolina tagliatelle
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