Step 1

In a large skillet over medium heat, add the butter and oil.

Step 2

Once the butter has melted and the oil is hot, add onion, celery, and carrot. Cook for 5-7 minutes, or until softened.

Step 3

Add ground beef, salt, pepper, and nutmeg. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until the meat is no longer pink.

Step 4

Pour in the milk and bring the mixture to a simmer. Continue simmering, stirring occasionally, for 8-10 minutes, or until the milk has mostly evaporated.

Step 5

Increase heat to medium-high and pour in the beef broth. Cook, stirring occasionally for about 8-10 minutes, or until the broth has mostly evaporated.

Step 6

Stir in the crushed tomatoes. Bring the mixture to a simmer again, stirring occasionally, for 30-35 minutes, or until thickened. Near the end of your sauce cook time, prepare your pasta.

Step 7

In a large pot, cook the pasta al dente according to the package directions. Using tongs, transfer the pasta directly from the pot to the bolognese sauce, tossing to coat.

Step 8

Add reserved pasta water, 1 tablespoon at a time, as necessary to reach your desired consistency. (You may not need to add the pasta water.)

Step 9

Serve immediately, garnished with parsley and shaved parmesan cheese as desired.