Adapted from At Home in the Kitchen: Simple Recipes from a Chef's Night Off by David Kinch.
Begin to cook the carrots, celery, and onion over medium heat. After few minutes, add the garlic.
Once the most of the liquid has been pulled from the vegetables, add the ground beef and ground lamb, breaking it up and cooking until no pink remains. Turn the heat up if necessary to achieve browing and to develop a fond on the pan.
Deglaze the pan with the milk and cook until it has almost all evaporated. Then, add the wine and cook until almost evaporated before adding the tomatoes with their juice. Add a generous amount of freshly-cracked black pepper.
Simmer gently, partially covered, for at least 3 hours.
Grate in a pinch of nutmeg and adjust the seasoning to taste.