Pasta with Bolognese Sauce

I want to tell you something.
You don't celebrate you enough.
I want to applaud you for your acts of ordinary bravery. For reaching out to someone. For reading a book. For sleeping. For doodling. For completing the crossword. For going for a walk. For trying to make a new friend. For belting along to the radio while you're driving alone. For clearing your clutter. For writing a letter. For giving yourself a break. For making a goal. 
I want to give you a big hug and warm meal, for being YOU.
Way to go!

To be more specific, I want to make you this meal:

I want to make you the most comfortable, cozy meal in the world,

Pasta with Bolognese Sauce. 

That's just how much I love you. Really truly. 

It will make your soul sing cozy songs. 

Not kidding. 

Pasta with Bolognese Sauce
from The Gourmet Cookbook by Ruth Reichl

2 tablespoons olive oil
2 tablespoons butter
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
2 tablespoons tomato paste
1 pound ground beef, pork, veal or a combination of the three (I used beef)
1 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
1 cup dry white wine
1 (28 ounce) can tomatoes, diced or whole or whatever
1 pound dried pasta (I like fettuccine)

Heat oil and butter in a 6 to 8 quart heavy pot over moderately high heat until foam subsides. Add onion, garlic, carrots, and celery and cook, stirring, for 2 minutes. Stir in tomato paste and cook for 1 minute. Add meat and cook, stirring until meat is no longer pink, about 4 minutes. Add milk, salt, pepper, nutmeg and cook, stirring until most of milk has evaporated, about 8 minutes. Add wine and cook, stirring occasionally, until all liquid has evaporated, about 8 minutes. 
Coarsely puree tomatoes, with their juice, in a blender or food processor. Stir tomatoes into pot. Cook sauce at a bare simmer, uncovered, stirring occasionally, for about 1 1/4 hours (sauce will thicken). Season with salt and pepper. 
When sauce is almost done, cook pasta in a 6 to 8 ounce quart pot of boiling salted water (1 tablespoon salt per every four quarts water, not to be specific or anything) until al dente; drain. 
Immediately toss pasta with sauce in a large bowl. Serve with cheese.