Start by dicing your onion, celery, carrot, and garlic. Having everything ready will make the cooking process smoother. Make sure your ground beef is at room temperature for easier browning.

In a heavy pot, heat the olive oil and butter over medium heat. Once it’s shimmering, toss in the onions, celery, and carrots. Cook until they soften and begin to caramelize, about 8-10 minutes. Then add the garlic and cook for one minute until fragrant.

Increase the heat to medium-high and add the ground beef. Break it up with a spatula as it cooks. You want a deep brown color here which will deepen the flavor of your sauce. Stir occasionally, allowing the meat to cook evenly.

Once the meat is browned, pour in the wine. Let it simmer, scraping the bottom of the pot to deglaze it. This step adds even more flavor to the sauce as all those lovely browned bits are released.

Now, it’s time for the tomatoes to join the party. If you’re using whole tomatoes, crush them gently with your hands as you add them. This leaves beautiful chunks in your sauce. Stir everything together.

Add the Parmigiano-Reggiano rinds, nutmeg, and season with salt and pepper. This is where the magic begins! Lower the heat and let it simmer gently for about 1.5 hours. Stir occasionally, ensuring nothing sticks to the bottom of the pot.

After the sauce has simmered, stir in the milk until it’s incorporated. This step enriches the sauce, making it creamy. Let it simmer for another 30 minutes.

Taste your sauce just before serving. Adjust salt and pepper as needed. Now, you’re ready to serve your delicious creation over pasta, and I recommend using tagliatelle for the ultimate experience!