4 stalks of celery
1 green bell pepper
1 medium onion
1 can san marzano italian whole plum tomatoes, peeled (the big size can, not the 14 oz.)
1 tsp. nutmeg
1 c. white wine
1/2 c. milk
salt to taste
chop all of the vegetables finely in a food processor. combine in a large pan and sautee in olive oil until soft. in another large stock pot brown the meat until cooked through. once veggies are soft, add them to the meat. puree the tomatoes and add to veggies and meat. add wine and nutmeg. let simmer on low heat for one hour.
after an hour, add the milk and let simmer for at least another half an hour. salt to taste before serving. it's best served over wide noodles of some sort.
this sauce is delicious and super easy to make. it freezes really well, so making such a large quantity is a good thing.