Melt butter in a large saucepan over medium heat. Add onion, celery and carrot and sauté until softened, about 5 minutes. Turn heat to high, add beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes. Season with salt, pepper 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 minutes.
Transfer mixture to slow cooker, stir in tomatoes, cover and cook on low for 8 hours. Remove top, stir and cook until sauce is slightly thickened, about 30 minutes longer.
great base recipe but I agree with another reviewer that it needs more spices. I added quite a bit of Italian spices and crushed garlic. I used red wine instead of white. My favorite addition is chopped pepperoni! ....that will certainly give it a zip!
This turned out painfully bland,despite my expectations based on the aromas that filled the house all day. I even added a clove of smashed garlic to the butter and let it stew for 8 hours until discarding when I served. When paired with Parpadelle and garnished with fresh parsley and shaved Parmesan, it was still surprisingly flavorless. Next time I plan to use 1 lb lean beef, 1 lb ground veal, 3 cloves smashed garlic, a little olive oil and some seasoning; then I will season the meat and add that mixture to the vegetables. This is a great base recipe but you really have to tweak it to your liking.
My entire family loved this dish. I put it on in the morning and by the time I got home in the evening I just had to boil some pasta and make a quick salad and some bread and feed my family a gourmet dinner easily.
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