Step 1

Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

Step 2

Before adding the beef to the pot, mix the meat with a large pinch of salt and freshly ground pepper. Mix with your hands as you would for meatballs. Add to the pot and then break up the meat with a fork, stir well and cook until the beef is no longer pink.

Step 3

Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Grate a little bit of nutmeg in -- about 1/4 teaspoon, and stir

Step 4

Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly. Bring the tomatoes up to a simmer and then turn down the heat so that the sauce cooks very slowly. Cook uncovered, for 4 or more hours, stirring occasionally. If the sauce begins to dry out add 1/2 cup of water whenever necessary. At the end of the cooking time there shouldn't be any water left.

Step 5

Taste and season with salt and pepper. Toss with cooked drained pasta, adding the two tablespoons of butter, and serve with freshly grated Parmesan cheese.