Panic Free Weekend

I made a potful of Hazan's ragu this friday. Here's the recipe so that I don't have to keep calling up my mom every time I want to make it!

Melt
8 tbl yellow onion
8 tbl diced carrot
in 12 tbl olive oil and a stick of butter

crumble in
3 lbs chuck just until loses its red color, and 4 tsp kosher salt.

add a bottle of white wine, cook until evaporated.
Then add 2 cups milk (whole is better, duh) and cook until evaporated. All this over medium-high heat.

Oops I forgot the 1/2 tsp nutmeg. Oh well.

Add 3 large cans (~8 cups) San Marzano tomatoes. Chop 'em up in the can first.

Cook uncovered for 5 hours or as long as possible. Sauce should not be too liquidy at the end. Stir occasionally to avoid burning.