Preparation Steps

• In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and ground pork and cook, breaking up the meat with a spoon, until browned. Drain off any excess fat.
• Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
• Stir in the minced garlic and cook for 1 minute more until fragrant.
• Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes.
• Stir in the crushed tomatoes, tomato paste, beef broth, and milk. Add the oregano, nutmeg, and bay leaf.
• Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or up to 3-4 hours, stirring occasionally. The longer it simmers, the richer the flavor.
• Remove the bay leaf. Season with salt and freshly ground black pepper to taste.
• Serve hot over your favorite pasta.