Bolognese Sauce

3 T butter
1 T extra virgin olive oil
1 medium onion, minced
3 cloves garlic, minced
1 small carrot, minced
1 celery stalk, minced
salt and ground pepper, to taste
1 lb finely minced stew beef
1/2 c milk
4 c italian tomatoes, with juices, chopped
1 c beef broth
3 T heavy cream

Melt butter and olive oil in skillet over med-low. Stir in onion, garlic, carrot, and celery. Season with salt and pepper and cook gently until vegetables are softened, about 15 minutes. Turn the heat up slightly, and crumble the meat into the pan. Saute the meat until it is no longer pink, breaking it into small pieces. Season with salt, then pour in the milk and turn the heat to high so that the milk evaporates. pour in tomatoes, and broth, bring the sauce to a boil, then reduce and simmer 2-3 hours, until most of liquid is reduced. Pour heavy cream into sauce and reduce slightly.