It’s 80 degrees and I can’t stop thinking about pasta bolognese?? Wha?? Whatevs….

It’s 80 degrees and I can’t stop thinking about pasta bolognese?? Wha?? Whatevs. Bring on Marcella Hazan’s classic featured in nytcooking It’s been called the “gold standard” for Bolognese. See if you agree. I’m in that corner.
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1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
½ cup chopped onion
⅔ cup chopped celery
⅔ cup chopped carrot
¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
Salt & Black pepper, ground fresh
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
1 ¼ to 1 ½ pounds pasta
Freshly grated parmigiano-reggiano cheese

Instructions:
Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating — about 1/8 teaspoon — of nutmeg, and stir.
Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. After a bit, turn the heat down & Cook, uncovered, for 3 hours or more, stirring from time to time.
Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.