Better-Than-Beef Bolognese

Heat olive oil and butter in a Dutch oven over medium heat. Add onion, celery, carrot, and salt. Sauté until onions are soft and translucent, 7 to 8 minutes.

Add ground pork and ground turkey. Raise heat to high and cook, breaking up the meat into fine pieces with a wooden spoon or potato masher, for 5 to 6 minutes until the meat loses its raw color. Pour in milk and cook, stirring occasionally, until the meat reduces by about 75%, 6 to 7 minutes. Season with black pepper and nutmeg.

Pour in white wine and cook, stirring occasionally until the wine has almost fully evaporated, about 8 minutes.

Stir in cayenne, tomato paste, tomatoes, and chicken broth. Bring to a boil, then turn heat down to low. Simmer gently, stirring occasionally, for 2 hours. If the sauce gets too thick before the meat is fully tender, splash in a little extra broth or water. Taste and adjust with salt.

Serve with pasta and grated Parmigiano-Reggiano.