Bolognese Sauce

I know it's been a while since I posted. I just sort of fell back into cooking cheap, quick meals. I found this in a magazine and just ripped the page out, so can't remember which one it was in. I have had it on my menu, but just kept pushing it to the back. Today I finally pulled it out and made it. It was good. Corey and I both really liked it. It will be on the menu again in the future.

Bolognese Sauce

1 Tbsp unsalted butter
1 small onion, chopped
1 rib celery, finely chopped
1 carrot, finely chopped
2 Lb lean ground beef
salt and pepper
pinch of nutmeg
1 cup whole milk
1 cup white wine
2 (28 oz) cans crushed tomatoes

Melt butter in a large saucepan over medium heat. Add onion, celery and carrot and cook, stirring until vegetables have softened, about 5 minutes. Turn heat to high, add beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes. Season with salt, pepper and nutmeg. Pour in milk and wine and bring to a boil. Lower heat and cook at a lively simmer until most of the liquid has evaporated, about 15 minutes. Transfer mixture to slow cooker, stir in tomatoes, cover and cook on low for 8 hours. Remove cover, stir and cook until sauce is slightly thickened, about 30 minutes longer.

**The cans of tomatoes I had on hand were 35 ounces each, so I used more two ribs celery and two carrots. It was good but next time I will be sure to get the right size cans.
**This recipe makes a lot of sauce. Since there is just two of us, next time I will cut the recipe in half. Of course I have enough that I am going to vacuum pack the rest into two servings. Yes, there really is that much left.