Marcella Hazan's Bolognese sauce. Cook chopped onions (1C) in old and butter until translucent. Add chopped carrots (1.5C) and chopped celery (1.5C) stirring and cooking for 2 mins. Add ground beef (1.5lb), big pinch of salt, and cook until the beef becomes not raw. Add 2C of milk and cook until the milk bubbles off. Add 1/4 tsp nutmeg. Add dry white wine (2C) and simmer until the wine is cooked off. Add 2 cans (14oz) of chopped tomatoes and its juice. Simmer for 3 hours until water is all cooked off, meat/vegetables mixture and oil separates.
Drained pasta and mix in the Bolognese sauce while it's warm. Sprinkle with Grated Parmesan cheese.