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1
Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
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2
Make a well in the center of the mixture, and then add in the ground beef and pork. Add large pinch of salt and fresh ground pepper. Crumble the meat with a fork. Cook until the meat has lost its raw, red color, gradually stirring it into the carrot mixture.
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3
Throw in oregano. Add garlic and stir to combine. When the meat is browned and combined with other ingredients, make another well.
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4
Make a well in the center of the mixture and add white wine. Stir together and let it simmer until it has evaporated, about 1 hour.
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5
Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely, approximately 1 hour. Add nutmeg, and stir.
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6
Add the tomatoes and stir thoroughly to coat all 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 to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time.
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7
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, add 1/2 cup of 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.
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8
Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
