Pasta with Bolognese Sauce Gourmet February 1997 This dish, a specialty of northern Italy's Emilia-Romagna, is named for the regions capital city. Although the meaty sauce is classically paired with tagliatelle (ribbon pasta just slightly wider than fettuccine), it also marries well with a variety of pasta shapes that trap the savory sauce. Yield: Serves 6 as a main course For sauce: 2 tablespoons olive oil 2 tablespoons unsalted butter 1 small onion, chopped fine 1 carrot, chopped fine 1 celery rib, chopped fine 1/2 pound ground chuck 1/2 pound ground pork 1 cup milk freshly grated nutmeg to taste 1 cup dry white wine a 28-to-32 ounce can whole tomatoes including juice 1 1/4 pounds dried pasta such as penne, rigatoni, fusilli, or orecchiette, or 1 1/4 pounds Fresh Semolina Orecchiette Make sauce: In large heavy saucepan heat oil and butter over moderately high heat until foam subsides and sauté onion, carrot, and celery, stirring 2 minutes. Add beef and pork and cook, stirring, 2...