In a cold pot, add the oil, onion, and butter. Turn up to medium heat. Sauté the onion until translucent. Add the celery and carrots cooking and mixing thoroughly a few more minutes.
Add your ground chuck, some pepper, and a big pinch of salt. Brown the meat until all raw color is gone.
Add the milk and nutmeg simmering and stirring until milk has cooked out completely. This took around 15 minutes for me.
Do basically the same thing with the wine. Once the wine has evaporated completely, add your tomatoes.
Once the tomatoes start bubbling, turn to low heat and cook uncovered for no less than 3 hours.
Toss or top with your choice of lightly buttered and cooked pasta. Finish with a generous fine grating of Parmesan Reggiano. Seriously, spring for the Reggiano, it really makes a difference!