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1
Drain the tomatoes, reserving their juice.
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2
Strain the captured juice to hold back the seeds.
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3
Using your fingers, push out the excess seeds from each tomato.
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4
Chop the tomatoes and set the tomatoes and juice aside.
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5
In a large, wide Dutch oven or large, deep skillet, melt 2 tablespoons of the butter with the olive oil over low heat.
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6
Stir in the onion, celery, carrot, and parsley and saute over low heat until the vegetables are quite soft but not at all browned, about 12 minutes.
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7
Keeping the heat very low, add the ground meat and prosciutto.
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8
The meat must heat very gently, only enough to color it lightly on the outside; preventing it from hardening allows it to absorb the flavors of the other ingredients and to become delicate and creamy.
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9
Stir in the salt and wine.
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10
Simmer very gently for several minutes until the alcohol evaporates and the liquid begins to be absorbed by the meat and vegetables.
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11
Now add the milk and nutmeg.
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12
(It is important to add the milk before adding the tomatoes so that it will be absorbed by the meat.)
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13
Simmer gently for 10 minutes, then add the tomatoes and juice.
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14
As soon as the sauce begins to simmer, turn the heat down as low as possible; if your burner cannot be regulated to a setting that is low enough, insert a flame tamer between the burner and the pan.
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15
Cover partially and continue to simmer, always over the lowest possible heat and stirring occasionally, for about 4 hours.
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16
When the sauce is finished, stir in the remaining 1 tablespoon butter and the pepper.
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17
Check and adjust for salt.
