Directions

1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a wooden spoon, stir well and cook until the beef has lost its raw, red color.

3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely.

4. Add the wine, let it simmer until it has evaporated, then add the Monte’s Sauce and stir thoroughly to coat all ingredients well. When the sauce begins to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 30 minutes to an hour, stirring from time to time. Taste and correct for salt.

5. Toss your cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.