Makes about 10 cups
1 tablespoon butter
2 tablespoons olive oil
1 large onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
1 clove garlic, minced
1 pound lean ground beef
1/2 pound ground veal
1/2 pound ground pork
Pinch of nutmeg
Pinch of cinnamon
1 cup whole milk
1 cup dry white wine
3 32 ounce cans of crushed tomatoes
Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.
Heat the butter in a large skillet over medium heat. Add the onions, carrots, celery and garlic. Cook for about 4 minutes until vegetables are fragrant and tender. Add the ground meats and cook thoroughly until they are no longer pink.
Drain any fat from the pan. Add the spices and season with salt and pepper.
Stir in the milk and bring to a boil. Cook until the milk has evaporated.
Add the contents of the pan to your slow cooker and add your tomatoes and wine. Stir, cover and cook on high for about 6 hours.
Sauce can be used immediately or refrigerated for about a week.
