1 stalk celery with leaves
3-4 cloves garlic
3-4 fresh sage leaves (0r 1/4 tsp ground sage)
1 and 1/2 lbs ground meat (beef, pork and veal is best combination but follow your own tastes
Salt and pepper
1 cup white wine
1 cup milk
2 large cans crushed tomatoes
1 can tomato sauce
1 tsp beef bouillon
1 tsp chicken dried boullion
1/4 tsp grated nutmeg
Chop the first four ingredients coarsely. Heat enough olive oil to cover the bottom of a large pot
Add the chopped vegetables and cook over. medium heat, stirring occasionally until they are soft but not brown.
Add all the meat, salt and pepper to taste.Continue cooking over medium heat, breaking up the meat into small pieces until all the raw, red color is gone.Do NOT overcook.
Add the wine and cook until it is evaporated
Then add the milk and cook until it is evaporated.
Add the tomatoes, tomato sauce,boullions and nutmeg.
Add about 1/4 to 1/2 can of water to each can of tomato and swirl to get all the remaining tomatoes in the can. Add to the pot.
Bring the sauce to a simmer where you can see bubbles popping. You can increase the heat a bit to get this to happen a bit faster.
Once the simmering begins, lower the heat to maintain a very low simmer and cook for 3-4 hours, stirring occasionally.
Taste for seasoning and add sat and/or pepper as needed