Instructions: In the deepest pot you own, briefly saute chopped onion, oil and butter over medium heat until just translucent, 3 to 4 minutes. Add celery and carrots and cook gently 2 minutes. Add ground beef, crumbling it with a fork. Add 1 teaspoon salt and cook, stirring, only until meat has lost its raw, red color. Add wine, increase heat to medium-high and cook, stirring occasionally, until all the wine has evaporated.

Reduce heat to medium, add milk and nutmeg and cook until milk has evaporated, 5 to 6 minutes, stirring frequently. When milk has evaporated, stir in tomatoes. When tomatoes start to bubble, reduce heat and cook sauce uncovered at a very low bubble, stirring occasionally, for a minimum of 1 hour. Taste and correct seasoning. Serve over hot cooked pasta. -

Italian Cook Book" by Marcella Hazan (Knopf, 1978)

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