Pasta with Bolognese Sauce

I got this recipe from a friend and decided to make a few minor changes to make it easier. When I decided to cook this tonight, I didn't realize that you need to let it simmer for 1 1/2 hrs. Prepare some extra time if you make this recipe. It was very good and my family really liked it and I would definitely make it again.

Pasta with Bolognese Sauce
4 TBSP unsalted butter, divided
2 TBSP olive oil
1 lb. ground beef
1 yellow onion, chopped or dried onion
1 carrot, peeled, chopped
1 celery stalk, chopped
Salt and freshly ground pepper, to taste
Nutmeg, to taste
1 (14.5 oz.) can of diced tomatoes
5 fresh sage leaves
1 bay leaf
1/2 cup white wine
2 cup chicken stock
1/3 cup cream
1 lb. fettuccine
1 cup grated Parmesan cheese, divided

In a large skillet over medium-low heat, melt 2 TBSP of the butter with the olive oil. Add the onion and sauté until just starting to crisp, about 3 minutes. Add the carrot and celery and sauté until very lightly golden, 8 to 10 minutes. Cook the ground beef in a separate pan, cook until the meat is lightly browned, drain any grease, season with salt and pepper, and add a generous pinch of nutmeg. Add the ground beef to the carrot mixture and increase the heat to medium heat. Add the wine and simmer until it is almost evaporated.

Add the chicken stock and cook until reduced by half. Add the tomatoes, sage and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, for about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Add the cream. Taste and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.

Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until according to the package. Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 TBSP butter and 2 TBSP of the cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Serve with the remainder Parmesan cheese. Serves 6 to 8.

Ingredients: Ground beef, onion, carrot, celery, nutmeg, diced tomatoes, sage leaves, bay leaf, white wine, chicken stock, cream, fettuccine, parmesan cheese