Dice the three carrots and white onion.

Melt the olive oil and butter over medium heat in a large pot (I use a stew pot). Add the onion and carrot and saute until onion is translucent.

Add the ground beef and brown, breaking up any clumps. Add about ¼ teaspoon pepper and ½ teaspoon salt.

Once beef has browned, add the milk to the pot and stir occasionally until all the milk is absorbed. This took me about 30-35 minutes.

Add the white wine and cook until evaporated, about 30 minutes.

Sir in the nutmeg and oregano.

Take the can of tomatoes and put into a blender. Blend until smooth. Add the tomatoes to the pot and stir to mix.

Bring the sauce to a boil, then reduce the heat to low and simmer uncovered for 2.5-3 hours, stirring occasionally. Add salt and pepper to taste.

Cook the pasta.

Plate the pasta and spoon the bolognese sauce over.

Top with freshly grated parmesan and basil leaves if desired.