1 Tbsp. unsalted butter

2 small onion, chopped

1 rib celery, finely chopped

1 carrot, finely chopped

2 lb. lean ground beef

Salt and Pepper

Pinch of nutmeg

1 cup whole milk

1 cup white wine

2 28-0z. cans of crushed tomatoes

 

1. Melt butter in large saucepan over medium heat. Add onion, celery and carrot and cook, stirring, until vegetables have softened, about 5 minutes. Turn heat to high, add beef and cook, breaking up with a spoon until no longer pink. Season with salt, pepper and nutmeg.

2. Pour in milk and wine and bring to a boil. Lower heat and cook at a lively simmer until most of liquid has evaporated, about 15 minutes.

3. Transfer mixture to slow cooker, stir in tomatoes, cover and cook on low for 8 hours. Remove cover, stir and cook until sauce is slightly thickened, about 30 minutes longer.