Spaghetti bolognese the Italian way
Recipe by Anél Potgieter

Serves 6
Preparation time: 20 min
Cooking time: 1 ½ - 2 hours

Ingredients 

35g butter
3 Tbsp extra virgin olive oil
2 Tbsp onion, finely chopped
2 Tbsp, finely chopped
2 Tbsp carrots, finely chopped
500g minced lean beef,
1 tsp salt
300ml dry white wine
125ml Clover Fresh Milk
1/8 tsp freshly grated nutmeg
1 x 400g tin Italian tomatoes, roughly chopped with their own juice
salt and black pepper to taste
For serving
1 pack spaghetti, cooked
parmesan shavings
fresh basil

Method 

Heat the butter with the oil and sauté the onion briefly over medium heat until just translucent. 
Add the celery and carrot and cook gently for 2 minutes. 
Next add the minced beef, crumbling it into the pot with a fork. 
Add the salt and stir and cook until the meat has lost its raw red colour. 
Add the wine turn the heat up to medium-high and cook, stirring occasionally, stirring every now and then. 
Turn the heat down to medium, add in the Clover Fresh Milk and the nutmeg and cook until the milk has evaporated, stirring every now and then. Next add the chopped tomatoes and stir well. 
When the tomatoes have started to bubble, turn the heat down to the very lowest so that the sauce cooks at the gentlest simmer – just an occasional bubble.  
Cook uncovered for a minimum of 1-½ hours (better still 2 or even 3 depending on how concentrated you like it), stirring occasionally. 
If it reduces too much add a little water and continue to cook. 
When it is finally cooked, taste and correct seasoning. 

Chef’s note: Because of the length of time involved in cooking this, I feel it would be worthwhile to make at least twice the recipe.