2 tbsp. chopped onion
3 tbsp. olive oil
3 tbsp. butter
2 tbsp. chopped celery
2 tbsp. chopped carrot
3/4 lb. ground beef (very lean)
Salt
1 c. dry white wine
1/2 c. milk
1/8 tsp. nutmeg
2 c. canned Italian tomatoes, roughly chopped, with the juice
1/2 lb. cooked sweet Italian sausage, skin removed (opt.)

In a heavy deep casserole saute onion in oil and butter just until translucent. Add celery and carrot and saute 2 minutes more. Add ground beef and salt. Stir and cook just until the meat is no longer red. Add the wine and turn heat up to medium high. Cook, stirring occasionally, until the milk has evaporated, stirring often. Add the tomatoes and stir well. When tomatoes start to bubble, turn the heat down very low, so it cooks at a slow simmer. Cook, uncovered for 3 1/2 to 4 hours, stirring occasionally. Taste and correct for salt.

Serve over pasta. (Fresh fettucini is best!) Sauce may be refrigerated (up to 5 days) or frozen. Serves 6.