Source: All Recipes

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup finely diced onion
• ½ cup finely diced celery
• ½ cup finely diced carrot
• 1 pinch salt
• 1 ½ pounds ground beef
• salt
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• ⅛ teaspoon ground nutmeg
• 1 ½ cups 2% milk
• 2 cups white wine
• 1 (28 ounce) can whole Italian plum tomatoes (preferably San Marzano)
• 2 cups water, or as needed

Directions

• Step 1

  Melt butter with olive oil in a large saucepan over medium heat; cook onion, celery, and carrot with pinch of salt until onion turns translucent, about 5 minutes. Stir ground beef into vegetables and cook, stirring constantly until meat is crumbly and no longer pink, about 5 minutes. Season meat mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and nutmeg.

• Step 2

  Pour milk into ground beef mixture and bring to a simmer. Cook, stirring often, until most of the milk has evaporated and bottom of pan is still slightly saucy, about 5 minutes.

• Step 3

  Raise heat to medium high and pour white wine into ground beef mixture; cook and stir until white wine has mostly evaporated, about 5 more minutes.