Methods: 1. In a large cast-iron, heat butter and olive oil over medium heat. 2. Add onions and cook until soft and slightly brown. Add a pinch of salt and pepper. Add the carrots and celery and cook until tender. Add ground sirloin/veal and cook until the meat browns. Add milk and simmer until it has reduced by half, about 40 minutes. 3. Add wine and simmer until liquid is reduced by half again, about 20 minutes. 4. Add beef stock, tomato paste, and tomato sauce. Add nutmeg and flavour with salt and pepper as you like. Simmer gently until the sauce thickens, about 30 minutes. The sauce can be stored in the refrigerator for 3 days.
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