1. Melt butter and oil in a large Dutch oven. Saute onion and garlic over medium heat until just translucent. 2. Add ground beef and cook til no longer pink. Stir in salt and pepper. 3. Add wine, and turn up the heat, cooking/stirring until almost all the wine has evaportated. This will take about 20 minutes. 4. Turn heat back down to medium, and add the milk and nutmeg. Cook, stirring frequently, until all the milk is gone. 5. Add oregano, garlic and tomatoes, undrained. 6. Add the whole carrot to the sauce (this helps absorb the acidity of the tomatoes). 7. When the tomato sauce has started to boil, turn down to low and cook the sauce at a lazy simmer, adding water as needed, for about 5 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
