500grof tinned imported Italian plum tomatoescut up with their juice
freshly grated parmigiano-reggiano cheese to serve
Put the oil, butter and chopped onion in the pot, turn the heat to medium and saute the onion until it becomes translucent. Add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.
Add the ground beef, a large pinch of salt and a few grindings of pepper. Crumble the beef with a fork, stir well and cook until it has lost its raw red colour.
Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating - about 1/8 teaspoon - of nutmeg and stir.
Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all the ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, continue the cooking, adding 125 ml water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
Toss with cooked, drained pasta and serve with freshly grated Parmesan on the side.