Heat the butter in a LARGE sauce pan over medium heat. Mince the carrot, celery and onion then add to the sauce pan until they are softened but not browned (approx 10 minutes). Add ground beef and pork (add salt to taste). Cook, crumbling the meat, just until it loses its raw color but has not yet browned.

Add milk and bring to just over a simmer. Cook until milk evaporates and only clear (butter) fat remains.

Add wine and keep at just over a simmer (if it's taking too long turn the heat up) and cook until wine evaporates.

Add tomatoes and their juice and cook until almost all of the liquid has evaporated. (takes at least 1 hour).

Add thyme cook for 10 more minutes. Just before serving add the basil. Taste and add salt and pepper to taste. (I like to add lots of pepper).