Preparation

Insert the medium slicing disc (4 mm) and use medium pressure to slice the carrot and celery. Remove slicing disc and insert metal blade, leave vegetables in work bowl. Add onions and process to chop finely, 10 - 15 seconds. Remove and reserve. Add the tomatoes to the work bowl, process to coarsely chop, 10 - 15 pulses. Stir into the reserved juices and reserve.Add the meat cubes to the work bowl. Pulse to chop, 10 - 15 times. Meat should have the texture of a "coarse chili grind". Remove and reserve. Heat the butter and olive oil in a large saucepan. Add the vegetables and cook over medium heat until tender, about 3 minutes. Add the meat and cook, stirring to break up, and cook until meat is no longer pink, about 5 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Add the milk and nutmeg, and cook, stirring occasionally until most of the milk has evaporated, about 10 minutes. Add the wine and cook until most of the liquid has evaporated, about 10 minutes. Stir in the reserved chopped tomatoes and their juices. Simmer the sauce over very low heat, uncovered, for about 1 to 1¼ hours. Sauce will be thickened. Taste and season as needed with salt and pepper. Serve hot mixed with freshly cooked pasta (tip: reserve 1 cup of the hot pasta cooking water to stir into the sauced pasta if too thick). Sauce may be made ahead and cooled, uncovered, before being covered and chilled. Store in refrigerator for up to 2 days, or freeze for up to 1 month.