In a large, heavy frying pan over medium-low heat, heat the olive oil. Add the onion and saute, stirring frequently, until it is translucent, about 8 minutes.
Add the celery and carrots and saute, stirring frequently, for 10 minutes.
Add the ground beef, bbreaking it up with a fork. Saute, stirring frequently, until the beef just loses its pink color.
Stir in the milk and simmer until it has evaporated, about 8 minutes.
Add the wine and simmer until it has evaporated, about 8 minutes longer.
Add the tomatoes, tomato sauce and nutmeg, salt and red pepper flakes to taste. Increase the heat to medium, stirring, bring the sauce to a simmer then reduce the heat to very low. Simmer stirring occasionally for at least 2 1/2 hours.
Can be refrigerated for up to 1 week..
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 79 (49%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 36.9mg||11 %|
|Sodium 164.1mg||6 %|
|Potassium 551.5mg||15 %|
|Total Carbohydrate 7.4g||2 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 5.4g|
|Protein 12.8g||18 %|
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Calories per serving: 162
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