Traditional Bolognese Spaghetti Sauce - olive oil

Method

• Heat butter and oil together in large saucepan (medium heat)
• When butter melts, add onion, carrots, celery, garlic, and pinch of salt.
• SautAS until tender, stirring often (about 5 minutes)
• Add the diced mushrooms and bacon/pancetta.
• SautAS until meat is golden (about 8 minutes)
• Turn heat to med/high and add beef 1/3 at a time!
• Stir and break apart the beef between additions.
• Adding gradually let's liquid evaporate, which is key to browning meat (not boiling it)
• Once all meat is added, keep cooking until meat caramelizes and just starts to get crispy in spots (4-6 minutes).
• Watch that meat doesn't burn (you want more liquid to evaporate and meat to caramelize which concentrates flavors)
• When you see golden bits of meat sticking to the pan, stir occasionally while lowering heat to medium and continue cooking for another 10 minutes to evaporate more liquid.
• Keeping heat at medium, pour white wine into pan.
• With a wooden spoon, scrape all the brown bits that were stuck to the bottom of the pan.
• Push all the meat around to make sure you've scraped everything off the bottom.
• When you're finished, the wine will be evaporated (about 2-3) min.
• Lower heat just a bit and don't let the meat stick again
• Add milk, diced tomatoes with juices, beef stock, 1 tsp salt, and a healthy dose of freshly ground black pepper.
• Bring to a boil and then turn down to low heat and let simmer, half covered, for about 4 hours, stirring once in a while.
• Trust me... Its worth it.
• If sauce starts sticking before 4 hours, make sure it's at lowest heat, or add some water.
• You want the sauce to reduce until its thick and more oil-like than watery.
• Taste the sauce and season with salt and pepper (I also add Parmesan cheese some times) until you get the flavor you like.
• Remove from heat and enjoy!