Family Style Food

Place a 10-12-inch deep saute pan over medium heat. Add the butter and olive oil to the pan. When the butter has melted and is no longer foaming, add the onion, carrot, celery and ½ teaspoon of the salt. Cook 2-3 minutes, stirring to coat the vegetables in the fat, until the onion is translucent.
Add the meat, breaking up clumps with a fork or a spatula. Cook until it's no longer pink, 5-7 minutes, stirring occasionally to mix the meat with the vegetables.
Pour in the milk and add the garlic and nutmeg. Turn the heat up to medium-high and bring to a lively simmer. Cook, stirring frequently, until the milk is almost completely evaporated, 10-15 minutes. It's okay if the mixture looks a bit curdled at this point.
Push the meat and vegetables to the sides of the pan and add the tomato paste to the center. Let it cook in the fat for about 30 seconds, then stir it in to blend with the meat mixture.
Pour in the wine, chicken broth and another ½ teaspoon salt. Stir well to combine. Bring to a simmer. Cook until the liquid has bubbled away and the sauce is thickened, which should take 20-25 minutes. Stir frequently as it cooks, and adjust the heat as needed to be sure the sauce doesn't begin to stick to the bottom of the pan.
Stir in the Parmesan and parsley. Taste the sauce and add more salt, if needed, and black pepper to taste. Add hot, cooked fettuccine or your choice of pasta to a serving bowl. Add the sauce and toss to coat. Serve right away and enjoy!