A rich, slow-simmered meat sauce is the heart of this one, built from a classic soffritto of onion, carrot, and celery cooked down until sweet, then deepened with tender ground beef and pork. White wine and hand-crushed tomatoes add brightness and body, while a touch of nutmeg rounds out the long-simmered sauce until it's thick, glossy, and clinging to every strand. Twirled through hot spaghetti and finished with a shower of Parmesan, it's the kind of Sunday-simmer dinner that tastes like it took all day, because it did. This version is a great fit for a gluten free table, so you can dig into a big, comforting bowl without a second thought.
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Heat the olive oil and butter in a large Dutch oven over medium heat until the butter is melted and the foam subsides. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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