Quick and Easy Bolognese Sauce

Ingredients

• 1/2 large yellow onion, cut into 2-inch chunks
• 1 large carrot, peeled and thickly sliced
• 1 large stalk celery, thickly sliced
• 2 tablespoons unsalted butter
• 1 pound ground beef
• 1/2 teaspoon table salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup whole milk
• Pinch of nutmeg
• 3/4 cup dry white wine
• 1 can whole San Marzano or other good quality tomatoes with thick juice
• 12 ounces cooked pasta, for serving

Directions

1. Add the onion, carrot, and celery to a food processor. Pulse until the vegetables are finely chopped.
2. Set a deep, wide skillet over medium heat and melt the butter. Stir in the onions, carrots, and celery, then cook for 5 minutes, stirring frequently, until the vegetables are softened and translucent without taking on color.
3. Add the ground beef to the skillet with the vegetables, then season with the salt and pepper. Use a fork or potato masher to crumble the meat as it cooks over medium heat for 3 to 4 minutes, until it has lost its pink color and is broken into small pieces. The goal here is to cook the beef through, not to brown it.
4. Pour in the milk and let it gently simmer, stirring often, for about 4 minutes, until very little liquid remains. Stir in the nutmeg.
5. Add the wine and keep the mixture at a simmer for about 5 minutes, until the wine is almost gone.
6. Tip the tomatoes into a bowl and crush them with your hands until no large chunks remain. Add the tomatoes to the skillet and bring the sauce to a simmer. Lower the heat and cook for 15 to 20 minutes, stirring now and then, until the sauce has thickened. If it starts to seem dry, mix in 1 to 2 tablespoons hot water. Taste, then add more salt and pepper if you think it needs it.
7. Spoon the sauce over a bed of cooked pasta.