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.