Bolognese Sauce

A recipe from my friend Lisa, this classic sauce is popular with my husband and our son. Triple the quantities and freeze in usable portions for later - a good way to avoid serving Ragu (or ordering from Fragole because sauce from a jar is so unappealing). I would love to find a veggie version that is this good.

28 ounce can of crushed tomato
2 tablespoons of unsalted butter
1 tablespoon olive oil
1 small white or yellow onion, finely chopped
1/2 carrot, finely chopped
1 celery stalk
1 tablespoon fresh Italian parsley
1/4 pound ground veal
1/4 pound ground pork
1/4 pound ground beef
2 ounces prosciutto
1/2 teaspoon salt
1/2 cup white wine
2/3 cup milk
1/8 teaspoon nutmeg
pepper to taste

In large Dutch Oven combine butter and olive oil - melt together over low heat. Stir in onion, celery, carrot and parsley - heat over low heat for about 12 minutes add the ground meat and prosciutto - keep heat very low and heat very gently for about 10 minutes. Stir in salt and wine - simmer over very low heat until the alcohol evaporates. Add the milk and nutmeg - simmer for 10 minutes over low heat. Add the crushed tomatoes.

Cover partially and simmer over extremely low heat for 4 hours - stirring occasionally.