Ragu Bolognese (Authentic) - cooking recipe

Ingredients

4 tablespoons butter (divided)
4 tablespoons oil (divided)
3 3 ounces parma ham (prosciutto) or 3 ounces mortadella
2 lbs ground meat (beef chuck, veal and pork shoulder)
1 large onion
2 medium carrots
2 celery ribs
4 garlic cloves
4 chicken livers
1/2 cup dry white wine
2 cups whole milk (divided) or 1 cup cream 1 cup milk (divided)
2 lbs whole tomatoes, crushed or 2 lbs passata
2 tablespoons tomato paste
2 cups chicken stock
1 pinch nutmeg
salt and pepper, to taste at end

Preparation

Prepping makes the whole experience more enjoyable.
Finely chop pancetta.
Finely dice carrots, onions and celery.
Wash livers carefully, then flatten livers and chop.
Warm milk and chicken stock.
Peel Garlic.
In a Dutch oven over medium heat add 2 tbsp oil with 2 tbsp butter. Add the onions and saute until the onions are soft, 8 - 10 minute. Do not brown.
Add the remaining butter and olive oil.
Add carrots and celery, increase heat to med-high, saute until they start to brown.
Add pancetta, prosciutto, mortadella or your choice of any combo of meats and saute one to two minutes.
Remove mixture from pan to a bowl and reserve.
Add chicken liver and stir frequently 1 to 2 minutes.
Add ground beef or meat blend and brown (do not stew meat, if you need to, do so in stages)
Return vegetable mix to Dutch oven.
Add tomato paste to meat and vegetable mix and brown paste for about 10-15 minute important step, develops deep flavor.
Add wine to deglaze, allow it to evaporate 4 - 7 minutes.
Add 1 cup warm milk and pinch nutmeg, allow it to come to a boil, carefully reduce milk for 3 - 5 minutes.
Add passata or whole tomatoes crushed my hand or potato masher.
Add chicken stock and whole garlic cloves stir. Cover and continue to cook for 3 to 4 hours over very low heat or place into oven at 275 for 3 to 4 hours, stirring occasionally.
Several minutes before serving mash garlic cloves against wall of Dutch oven and add remaining milk continue to cook 10 minutes.