• 1 tbsp vegetable oil 
• 3 tbsp butter + more for tossing with pasta
• *½ cup chopped onion
• *? cup chopped celery 
• *? cup chopped carrot
• ¾ pound beef chuck or ground beef (NOT from a lean cut) or Impossible Burger
• Salt
• Ground black pepper
• 1 cup whole milk
• ? tsp nutmeg
• 1 cup dry white wine
• 1 ½ cups (1 can) San Marzano tomatoes, cut up, with their juice
• 1- 1 ½ pounds pasta
• Freshly grated parmigiano-reggiano cheese
  

Put the oil, butter, and chopped onions in the pot, and turn the heat on to medium. Cook and stir onion until it has become translucent, then add the celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well. Add the ground beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well, and cook until beef has lost its raw, red color. Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add nutmeg and stir. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly. When the tomatoes begin to bubble, turn the heat down so the sauce cooks at the laziest of simmers. Cook uncovered for 3+ hours.

INSTANT POT VERSION: Follow above using Saute function. When you add the tomatoes, set to Manual for 20 minutes.  Do a quick release and then use an immersion blender to make the sauce smooth.