1 tablespoon Olive Oil
4 tablespoons butter
2 onions, diced
1 1/2 cups carrots, chopped
3/4 cup celery, chopped
2 pounds Foxhollow Farm grass fed Beef
2 cups milk
1/2 teaspoon Nutmeg
2 cups dry white wine
3 cups tomatoes, cut up in their juices
Freshly grated parmesan reggiano
Melt oil and butter in a heavy bottom pot and add the onions. Cook on medium heat until translucent, about 15 minutes. Add carrots and celery and cook for a few minutes, stirring to coat vegetables well. Add the ground beef and a large pinch of salt and freshly cracked black pepper. Crumble beef with a wooden spoon or fork and cook until browned throughout. Add milk slowly, and let simmer gently, stirring frequently, until milk has bubbled away. Add the nutmeg and pour in the wine, let simmer until evaporated. Add the tomatoes, turn up the heat and when the tomatoes begin to bubble, turn the heat down to the merest simmer for a long, long time (3 hours, at least). Stir the sauce occasionally and if the sauce dries out adding a little water is just fine. The occasional bubble breaking through the surface is perfect.
For serving, toss some of the sauce with pasta then, scoop sauce on top of the pasta and freshly grate parmesan.