INGREDIENTS
12 oz
Ground beef
1
Carrot, medium
1
stalk Celery
2 cups
Tomatoes with their, canned whole juices
1/2
Yellow onion, medium
3
Eggs
2 1/2 cups
Flour
1/8 tsp
Nutmeg
1 3/4 tsp
Salt
1
Salt
2 tbsp
Olive oil, extra-virgin
8 tbsp
Butter
3/4 cup
Parmigiano-reggiano
2 1/2 cups
Whole milk
1/2 cup
White wine, dry