Step 1

Set a heavy bottomed saucepan, or Dutch oven, over medium heat. Add the olive oil and when the oil shimmers, place the basil leaves in the oil. Fry the leaves just until crispy but not browned. Using a slotted spoon, transfer the leaves to a paper towel-lined saucer; set aside.

Step 2

Add 2 tablespoons butter to the oil. Add the minced onion, carrot and celery and sauté until the vegetables have lightly browned.

Step 3

Add the ground chuck (break up the meat as it cooks) and continue to cook until the meat is slightly pink.

Step 4

Season with salt and continue cooking & stirring until the ground chuck is completely cooked through.

Step 5

Add the wine and cook until it has almost evaporated, stir occasionally.

Step 6

Pour in the milk and add 2 gratings of nutmeg (scrape fresh nutmeg over a grater/zester two times). Cook, stirring often, until the milk has almost evaporated.

Step 7

In a medium bowl, coarsely chop the tomatoes and add them to the pot. Once again, season with salt.

Step 8

Bring the tomatoes just to a soft boil and turn the heat to the lowest temperature. The sauce should be barely simmering.

Step 9

Cook uncovered for 3 hours, stirring every 10-15 minutes.

Step 10

If the liquid completely evaporates before 3 hours is up, add ½ cup water as needed.

Step 11

When 3 hours have passed, make sure all the liquid has evaporated before removing the sauce from the heat.

Step 12

For Serving:

Step 13

Serve the Bolognese over a bed of pasta and garnish with 2-3 fried basil leaves on top. Serve with grated Parmigiano-Reggiano.

Step 14

Enjoy!