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Ingredients

• 1 tablespoons vegetable oil
• 3 tablespoons butter plus 1 tablespoon for tossing with the pasta
• 1/2 cup chopped onion
• 2/3 cup chopped celery
• 2/3 cup chopped carrot
• 3/4 pound ground beef chuck, not too lean (or 1/2 pound ground beef chuck plus pound ground pork, preferably from the neck or Boston butt)
• Salt
• Freshly ground black pepper
• 1 cup whole milk [I used 2 %]
• Whole nutmeg for grating
• 1 cup dry white wine [I used red]
• 1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
• 1 1/4 to 1 1/2 pounds pasta
• Freshly grated parmigiano-reggiano at the table
• 1 cup unbleached flour (Italians use 00/doppio zero flour, which has less gluten than American all-purpose flour, but Hazan says unbleached all-purpose is fine; she also says that semolina flour is appropriate only for factory-made pasta and will frustrat
• 2 large eggs

Description

Serious Eats