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Ingredients
  • 2 tablespoons vegetable oil
  • 8 tablespoons (4 oz) unsalted butter divided
  • 1 cup chopped onion
  • 1 ⅓ cups chopped celery
  • 1 ⅓ cups chopped carrot
  • 1 pound ground chuck (I used ½ pound chuck and ½ pound veal)
  • ½ pound ground pork
  • Kosher salt and freshly ground black pepper
  • 2 cups whole milk
  • ⅛ teaspoon freshly grated nutmeg or a pinch ground nutmeg
  • 2 cups dry white wine
  • 3 cups canned imported Italian San Marzano tomatoes, crushed by hand with their juice
  • As much pasta as you wish (Marcella prefers tagliatelle) cooked and drained
  • Freshly grated Parmigiano-Reggiano cheese at the table
Note: Ingredients may have been altered from the original.
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