Bolognese Sauce

Ingredients

• olive oil (2 tablespoons)
• small yellow onion, finely diced (about 1 cup) (1)
• small carrot, peeled and finely diced (about 1/3 cup) (1)
• small stalk celery, finely diced (about 1/4 cup) (1)
• cloves garlic, minced (3)
• lean ground beef (1 lb.)
• salt, plus more as needed (1 1/2 teaspoons)
• freshly ground black pepper (1/4 teaspoon)
• ground or freshly grated nutmeg (1/8 teaspoon)
• whole milk (1 cup)
• dry white wine (1 cup)
• whole peeled/diced tomatoes (28 oz/828 mL can)
• chicken broth (1 cup)

Instructions

1. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering.
2. Stir in 1 finely diced small yellow onion, 1 peeled and finely diced small carrot, 1 finely diced small celery stalk, and 3 minced garlic cloves.
3. Cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes.
4. Add 1 pound lean ground beef, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon ground nutmeg.
5. Cook, breaking up the beef into smaller pieces, until cooked through, 5 to 7 minutes.
6. Stir in 1 cup whole milk and cook, stirring occasionally, until evaporated, 10 to 12 minutes.
7. Stir in 1 cup dry white wine and cook, stirring occasionally, until evaporated, 10 to 12 minutes.
8. Stir in 1 (28-ounce) can whole peeled tomatoes and their juices, breaking up the tomatoes with your hands into bite-size pieces as you add them to the pot, and 1 cup low-sodium chicken broth.
9. Bring to a simmer. Reduce the heat to low to maintain a very gentle simmer.
10. Simmer, stirring occasionally and breaking up any large pieces of tomato with a wooden spoon, until the sauce is thickened and the flavors meld, about 1 1/2 hours.