In a saucepan heat olive
oil and butter. Stir in onion, celery and carrot. Cook till tender but
not brown, about 10 minutes.
Stir in meat and cook
over medium heat until brown.
Add 1/4 cup milk and
simmer, uncovered, until milk is completely absorbed, about 15 minutes.
Add another 1/4 cup milk, and cook, uncovered, until absorbed. Repeat
this process until all the milk is used. This process takes about 1 1/2
hours or more.
Stir sauce frequently,
using only a wooden spoon. When milk has been absorbed, add salt and nutmeg.
Stir in tomatoes and cook another 45 minutes over low heat. Cool completely
and put in refrigerator, covered. The next day skim off fat from top of
sauce, reheat and use on your favorite pasta the classic is tortellini.
Serves: 4 - 6
recipe from www.inmamaskitchen.com
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