3 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 lb. ground veal
Black pepper, ground fresh from the mill
1 cup whole milk
1 cup dry white wine
1 teaspoon oregano
4 large basil leaves
2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 cup can tomato puree
1 ¼ to 1 ½ pounds pasta preferably flat noodle like Tagliatelle
Freshly grated Parmigiano-Reggiano cheese
LET'S GET COOKING!
Put the olive oil in a large pot and turn the heat on to medium. Add onion and cook stirring often until it has become translucent.
Add chopped celery and carrot and continue cooking for about 2 minutes.
Add ground exotics and cook thoroughly or around 7-10 minutes.
Add milk and let it simmer gently for about 10 minutes.
Add the wine then tomatoes, tomato puree and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down to a gentle simmer. Add oregano and basil. Cook, uncovered, for 1 hour at a very gentle simmer.
Add salt and pepper to taste.
Cook pasta in boiling water, drain and toss with desired amount of Bolognese. Serve with freshly grated Parmesan on the side.