Ragu Sauce

This was the first recipe that we tried from Classic Pasta Cookbook and we keep coming back to it.  It is very easy and has a rich flavor.  It is better with homemade pasta, but for a weeknight it is fine on box pasta.  

Ragu Sauce:
click here for printable version
adapted from Classic Pasta Cookbook

2 tablespoons olive oil
2 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons diced carrot
2 tablespoons diced celery
3/4 pound lean ground beef
1 teaspoon salt
1 cup dry white wine (we usually use Pinot Grigio)
1/2 cup whole milk
1/8 teaspoon nutmeg
1-28 ounce can whole tomatoes, cut up with juice
1/2 cup grated parmesan cheese

Heat the olive oil and butter over medium-high heat in a deep saucepan.  Add the onion, carrot and celery.  Saute for about 5 minutes.
Add the beef and salt, cook until the meat is browned.
Add the wine.
Cook until the wine has completely evaporated.  Add the milk and nutmeg, cook until most of the milk has evaporated.
Add the tomatoes.
Turn the heat down to very low.  Simmer, uncovered for about 1.5-2 hours, stirring occasionally.  
Mix with about 3/4 pound thin spaghetti and serve with Parmesan cheese.