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Add the oil to a dutch oven, or heavy bottomed pot over medium-low heat. Add the carrots, celery and onion and brown for 15 minutes
Turn the heat up to medium, then add the ground beef to the pot and cook until browned though. Drain any grease from the pot, then season with salt, pepper nutmeg and fresh garlic.
Stir in the tomato paste, then pour in the wine, making sure to scrape up the bottom of the pot. Bring to a simmer and leet reduce for 2-3 minutes.
Pour in the milk and tomatoes, stir and bring to a simmer.
Turn the heat back to low, stir and then let the sauce cook for for 1 1/2 hours, stirring occasionally.