1 tbsp butter
1 small onion chopped
1 rib celery, finely chopped
1 carrot finely chopped
2 lb lean ground beef
Pinch of nutmeg
1 cup of whole milk
1 cup of white wine
2 28 oz cans crushed tomatoes
Melt butter in a large saucepan over medium heat. Add onion, celery and carrot and cook, stirring until vegetables have softened about 5 mins. Turn heat to high, add beef and cook, breaking up with a spoon, until no longer pink, about 5 mins. Season with salt and nutmeg.
Pour in milk and wine and bring to a boil. Lower heat and cook at a lively simmer until most of liquid has evaporated, about 15 mins. Transfer mixture to slow cooker, stir in tomatoes, cover and cook on low for 8 hours. Remove cover, stir and cook until sauce is slightly thickened, about 30 minutes longer.