Heirloom Meals: Savoring Yesterday's Traditions Today

A Young Rioja with Pasta Bolognese


  • 2 tbsp Olive Oil
  • 2 tbsp Butter, unsalted
  • 2 medium Onions
  • 3-4 Carrots, chopped
  • 2-3 Celery stalks, chopped
  • 2 lbs Ground chuck or a combo of beef, veal,and pork in equal proportions
  • 1 large can Diced tomatoes
  • 1 cup White wine
  • 1 1/2 cups Milk
  • Nutmeg to taste
  • Salt and Pepper to taste


  1. Melt butter and heat oil in large saucepan. Add onions, carrots and celery and sauté until they begin to soften, around 10 minutes.
  2. Add meat and cook until no longer pink.
  3. Add wine until it is evaporated.
  4. Add milk and season with nutmeg. Continue to cook until milk is cooked off.
  5. Add tomatoes and cook for another hour or so on low.
  6. Serve over spaghetti, linguini, or pasta of your choice.
  7. And enjoy with a bottle of young rioja!
  • Prep time: 15 minutes
  • Cook time: 1 hour and 15 minutes
  • Total time: 2 hours