Graduate from spaghetti and meatballs to this pasta dish.INGREDIENTS:3 carrots, tops removed and diced2 stalks celery, diced1 stick butterOlive oil1 yellow onion, diced1 pound ground beef1/2 cup white wine1/2 cup whole milk1 pod fresh nutmeg1 can of tomato paste1 28 ounces can of whole, peeled tomatoes1 cup waterParmigiano-Reggiano, to grate over ragùItalian parsley, choppedSTEPS:1.) Sauté carrots and celery in a Dutch oven over high heat with 1 tablespoon butter and a drizzle of olive oil. After a minute, add onion. Stir. Cook down until vegetables are caramelized.2.) Add beef to pot, breaking it up with your spoon. Stir. Cook for 5 minutes. Add white wine to deglaze.3.) Lower heat, add milk and stir. Freshly grate nutmeg into pot.4.) Add the tomato paste and stir. Add can of tomatoes, crushing the tomatoes as you stir. Add water and bring to simmer. Cover and slow cook for five hours.5.) One hour before serving, remove top, bring heat up a bit to evaporate some of the liquids.6.) When ready to serve, add in cooked pasta of your choice. Add salt to taste. Grate Parmigiano-Reggiano over the top, sprinkle with chopped parsley, and serve.For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade