Place onions, carrots, celery, butter and oil in a heavy-bottomed Dutch oven and converse over medium-excessive warmth. Cook, stirring on occasion, till the vegetables are flippantly browned, 8 to quarter-hour.
Add ground beef and atomize it up with a wooden spoon. Season with salt and continue stirring till the meat has misplaced its crimson color, about 4 minutes.
Add wine and cook dinner, stirring on occasion, till it has almost totally evaporated, 18 to 25 minutes. Add milk and nutmeg and cook dinner, stirring on occasion, till the milk has largely evaporated, 12 to 18 minutes.
Coarsely sever tomatoes and add them and their juice to the pot. As soon as the tomatoes score began bubbling, decrease the warmth to low so that the sauce is barely simmering. Cook uncovered for 4 hours, stirring on occasion. If the total liquid evaporates sooner than the cooking time is up, add water 1/2 cup at a time as mandatory. After 4 hours, be clear that the total liquid has evaporated sooner than you expend the sauce from the warmth. Blot or cruise any fat from the ground sooner than serving.
Fabricate Ahead Tip: Refrigerate in an airtight container for as much as 5 days or freeze for as much as a pair months. Thin with a piece of water while you happen to reheat it, if desired.