The sauce freezes well and improves with time. I separate it into plastic containers and consume it over a month or more. You may double or triple the quantities without loss of quality. I haven’t gone further, but I’ll ask one of our chefs to try and see what happens. Enjoy, and let me know what you think—or if you have a “secret” recipe you inherited from your own “Nonna.”

Method

(If you deviate, the sauce will be good but won’t taste the same—don’t ask me how I know.)

1. In a 6-quart (or larger) pot, sauté the garlic over low heat in the EVOO. Discard the garlic once browned.
2. Add the onions and sauté until translucent.
3. Add the celery and cook for 5 minutes.
4. Add the carrots and continue cooking the vegetables for 10–15 minutes. Grandma called this the “Holy Trinity.”
5. In a large frying pan, slowly brown the ground beef, pork, and lamb, allowing the fat to render.
6. Discard the fat and add the browned meat to the pot with the vegetables. Mix well.
   • In Grandma’s day, the fat was never discarded, but I find the sauce doesn’t suffer.
7. Add the Sangiovese, chopped tomatoes, tomato paste, and bay leaf.
8. Simmer over low heat for at least 3 hours (I cook it for 4), adding a cup of drinking-quality water (no tap water, please—unless you’re in Oregon!) every 15–30 minutes as needed to maintain the proper consistency and prevent sticking.
9. Stir each time you add water. Leave the lid partially on to reduce splatter, but do not cover completely.
10. After 3–4 hours:
    • Add salt and pepper to taste.
    • Stir in the butter.
    • Add the milk (or cream).
    • Add the nutmeg.
    • Add half of the parsley.
    • Simmer another 15–30 minutes over very low heat.
11. Meanwhile, cook the spaghetti in generously salted water. Do not overcook (9 minutes maximum).
12. Drain the pasta, reserving ½ cup of the pasta water, then quickly rinse the pasta with cold water to stop the cooking.
13. In a large frying pan (the same one used for the meat works well), combine:
    • 1–2 cups of the Bolognese sauce
    • The drained spaghetti
    • 2–3 tablespoons grated Parmesan
    • ½ cup reserved pasta water
14. Stir gently over medium heat until the water is absorbed. This step is very important.
15. Serve immediately with additional sauce, Parmesan cheese, and the remaining parsley to taste.