Melt 1 T butter in a pan over medium heat. Add 1 small chopped onion, 1 finely chopped celery rib, and 1 finely chopped carrot, and saute 5 min. Turn up heat and add 2 lb lean ground beef, cooking til no longer pink (about 5 min), season with salt and pepper, and a pinch of nutmeg.
Pour in 1 cup whole milk, 1 cup white wine, and bring to boil. Lower heat and cook at a lively simmer about 15 min until most of the liquid evaporates.
Transfer the mixture to your slow cooker, stir in 2 28-oz cans crushed tomatoes, cover and cook on low 8 hours. Stir, then cook til slightly thickened, about 30 more minutes.
Enjoy this sauce over pasta, with a fresh veggie and you've got yourself a meal!
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