Ragù alla Bolognese From The Glorious Pasta of Italy Recipe

Ingredients (19)

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 large carrots, peeled and finely chopped
• 2 large celery ribs, finely chopped
• 1 large yellow onion, finely chopped
• 1 tablespoon minced fresh flat-leaf parsley
• 1 pound ground beef
• 1 pound ground pork
• 1 pound ground veal
• 1 cup dry white wine or dry sherry
• Kosher or fine sea salt
• Freshly ground black pepper
• Pinch of freshly grated nutmeg
• 1 cup whole milk
• 1 (7-ounce) tin tomato paste
• 2 cups homemade meat broth or best-quality low-sodium, fat-free commercial beef broth
• 1 cup heavy cream
• 4 ounces thinly sliced mortadella, cut in julienne