Marcella Hazan Inspired Bolognese Sauce

Warm 2 tablespoons of butter in a heavy Dutch oven or deep ceramic pan over medium heat until melted. Add 1/2 cup chopped onion and cook, stirring frequently, until the onion is softened and translucent, about 5 minutes. Add the celery and carrots and cook, stirring to coat them with the oil and butter, for 2 minutes. Then add in the chorizo and cook 5 minutes more until crispy. Then add in the ground beef, browning it and breaking it up with a silicone spoon. Reduce heat to low and pour in the milk, letting it gently simmer until evaporated, about 15-20 minutes. Then add in the white wine, gently simmering until evaporated once more, another 15 minutes. Then add in the tomatoes and stir well to incorporate. When the sauce begins to bubble, turn the heat down as low as it can go and let it cook uncovered for 3 hours. Keep watch, stirring periodically, as this is a very thick ragu. If you feel like it’s getting too dry, you can add 1/2 cup water to prevent scorching at the bottom of the pan.