Beef and Pork Sugo

For our work Christmas party, we went to a place in Crockett called the Dead Fish. I love that place, especially for their Five Hour Pork and Beef Sugo. It's basically spaghetti sauce, but you can't stop thinking about it. I decided to try some recipes to hopefully find something close. This wasn't it, but it is a darned good sauce and if you are home one day it's easy except you have to be home to watch it and do stuff now and then.

Beef and Pork Sugo

1 lb. ground beef
1 lb. ground pork
4 tblsp olive oil
2/3 cup butter
1 yellow onion
Pepper
2 carrots (diced)
2 celery (diced)
3 cups milk
1/2 tsp nutmeg
1 1/2 cup white wine
1 1/2 cup beef stock
4 cups chopped canned whole peeled tomatoes

Heat oil and butter in a large pot. Add onion and a pinch of salt and pepper. Cook to sweetness. Add carrots, celery and another pinch of salt. Cook to slightly crisp, but done. Add the meat and brown until pink is gone. Add the milk. Cook on medium low until the liquid is gone (about 1 1/2 hours), stirring when you can.

Add nutmeg, wine, stock. Cook on medium low until the liquid is gone (about 1 1/2 hours), stirring when you can.

Put tomatoes in crockpot, add the beef mixture. Cook on low for 3-5 hours, stirring when you can.

Serve over pasta of your choice with a heap of Parmesan cheese and a glass of red wine.