I recently spent an afternoon making this wonderful sauce from Essentials of Italian Cooking. I followed Marcella's instructions to a T, using chuck, whole milk, oil and butter. Trouble is, a very small serving of the sauce actually made me sick because it was way too rich from the beef fat-olive oil- butter trifecta. Has anyone successfully lightened this recipe a bit and if so which route did you take (leaner beef? less butter?)? Again, it's not my normal M.O. to lighten recipes, but I'd like to enjoy the sauce without my stomach rebelling.