Ragù Alla Bolognese (Bolognese Meat Sauce)

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Ingredients

¼ cup extra-virgin olive oil

1 small yellow onion, peeled and minced

1 rib celery, trimmed and minced

½ medium carrot, peeled, trimmed, and minced

2–3 slices prosciutto di Parma (about 1 oz.), finely chopped

2 chicken livers, finely chopped

1½ lbs. ground chuck

Salt and freshly ground black pepper

½ cup dry white wine

1 cup hot milk

1 cup beef, veal, or chicken broth

1 28-oz. can Italian plum tomato purée

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