Classic Ragù Bolognese

1. 1
   Heat olive oil and butter in a heavy Dutch oven over medium heat until the butter foams.
2. 2
   Add the finely diced onion, celery, and carrots to the pot.
3. 3
   Cook the vegetables over medium heat for 8 to 10 minutes until soft and translucent, without browning.⏱ 10 min
4. 4
   Add the ground beef, ground pork, salt, and black pepper to the Dutch oven.
5. 5
   Break up the meat with a wooden spoon and cook just until it loses its raw red color, about 5 minutes.⏱ 5 min
6. 6
   Pour in the whole milk and nutmeg, stirring frequently until the liquid evaporates completely, about 10 to 12 minutes.⏱ 12 min
7. 7
   Pour in the dry white wine and simmer until it evaporates completely, about 10 to 15 minutes.⏱ 15 min
8. 8
   Stir in the hand-crushed tomatoes and bring the pot to a very gentle simmer.
9. 9
   Turn the heat to the lowest setting, cover partially, and simmer gently for 3 hours, stirring occasionally.⏱ 180 min
10. 10
    Add a splash of water if the sauce becomes overly dry during the long simmer.
11. 11
    Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente.
12. 12
    Toss the drained pasta directly into the sauce with half the Parmigiano-Reggiano and serve immediately.