Preparation
Over a medium heat add butter and oil fry the chopped onion until it softens . Add your chopped carrots, and celery for another five minutes. Add the beef and cook for another five until it browns. Add the milk,
and simmer until the milk has completely evaporated. Then do the same with the wine. It's very important, to let it all bubble away, as nobody likes milky Bolognese. Grate alittle nutmeg in, add the tomatoes and,season with salt and pepper. At this point you may also add herbs of you choice. Now turn the heat down, so that the mixture bubbles VERY slowly. Leave for 2  hours, adding a little for water if need be, this is about,half way through the 2 and half hours. Serve your Bolognese meat sauce over spaghetti with sprinkle. Kashar Cheese. Enjoy