Authentic Bolognese Sauce

This morning, before my daughter left for school she asked if I would make her her favorite Bolognese for dinner tonight. She is so tired and hungry by the time she gets home at 4:30. Instead of eating junk food, I always make sure dinner is ready by the time my children get home from school. As soon as they walk in, they go straight upstairs and do their homework. By 6 pm they are ready to eat!
I have to say, dinner was délicieux ce soir!

Serves 6 people

Bolognese sauce:

4 tablespoons Olive oil
2 tablespoons Butter
1 lb ground Sirloin
1/2 lb ground Veal
1/2 lb ground Pork
(or 2lbs ground Sirloin if you don't like Veal or Pork)
Salt and pepper
1 medium onion, finely diced
1 large carrot, finely diced
1 celery stalk, finely diced
1 cup white wine
1 cup whole milk
1 large can diced tomatoes
2 tablespoons tomato paste
1 teaspoon ground nutmeg
1/2 cup freshly grated Parmesan cheese

1 lb of you favorite pasta (I used Linguine)

In a large heavy bottom pot, heat olive oil and butter.
Add onion, celery and carrot.
Cook over medium heat until translucent - about 10 minutes.
Add the meat, stir well to avoid big lumps. Cook until browned.
Add salt, pepper and nutmeg.
Add wine - cook until it's half way evaporated - about 8 minutes
Add milk - cook further more - 5 minutes.
Add tomato paste.
Add can of tomatoes and cook uncovered for at least 2 hours over slow heat.
If at anytime the sauce becomes dry, add 1/2 cup of water as needed.
Cook pasta according to package
Mix pasta with the bolognese sauce.
Sprinkle some parmesan ... and enjoy!