Beef and Pork Sugo, Round 2

I tried this again today, tweeking just a few things and I think it was FABULOUS! I loved it and don't think I'll change anything else.

Beef and Pork Sugo

1 lb. ground beef
1 lb. ground pork
4 tblsp olive oil
2/3 cup butter
1 yellow onion
Pepper
3 carrots (diced)
3 celery (diced)
3 cups milk
1 tsp nutmeg
1 1/2 cup white wine
1 1/2 cup beef stock (made from 3 cups of beef stock that has been cooked down)
4 cups chopped canned whole peeled tomatoes (and 1/2 cup juice from the can)

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. (or you can keep it on the stove, just stir more frequently)

Serve over pasta of your choice (we use fettuccini) with a heap of Parmesan cheese and a glass of red wine.