4 Tbsp. olive oil
4 Tbsp. butter
4 Tbsp. onion, finely chopped
4 Tbsp. celery, finely chopped
4 Tbsp. carrots, finely chopped
1 1/2 lb. ground turkey or beef
salt to taste
1 cup milk
3/4 cup white wine
1/4 tsp. nutmeg
2-28 oz cans of tomato sauce
3 Tbsp. sugar
1) Heat oil and butter in a deep stock pot in medium heat. Add onions, celery and carrots. Cook for about 2 minutes.
2) Add ground meat, making sure to break up any large pieces with a fork. Add salt to taste. Cook meat until it is no longer pink.
3) Carefully add wine and turn the heat up to medium high. Cook until wine has evaporated, stirring occasionally.
4) Turn the heat down to medium and add milk and nutmeg. Cook until milk has evaporated, stirring frequently. Add tomato sauce and cook until sauce begins to bubble. Add sugar. Turn the heat to low and simmer uncovered for 2 hours, stirring occasionally. Add more salt during the simmer as needed. Serve over your favorite pasta.