In a large dutch oven, or stock pot, heat butter and oil over medium low heat.
Add onion, celery, and carrot and sweat but do not brown.
Add in the ground beef and pork. Break up the meat with a wooden spoon and heat through until no longer pink.
Add wine and cook until almost evaporated. Add in the milk and nutmeg, and once again reduce until almost evaporated. Approximately 5-10 minutes.
Stir in the crushed tomatoes, lower the heat and simmer gently for 3-4 hours. Stir occasionally to prevent scorching. Season to taste with salt and pepper.
Serve over your choice of pasta.
