Heat butter and olive oil in a Dutch oven or medium-size pot over medium heat until butter begins to froth.

Add onion, celery, carrot, garlic, and bacon.

Cook until onions are translucent (about 8 to 10 minutes).

Remove bacon and drain excess fat.

Chop lean portions of bacon into small pieces and return to the pot.

Add ground beef and ground pork, and cook until meat loses its red color.

Raise heat and add white wine and beef consommé.

Cook sauce until wine and consommé are mostly evaporated.

Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.

Let cook for approximately 20 minutes.

Add crushed tomatoes and bring to a boil.

Once the mixture comes to a boil, return to a simmer.

Let sauce simmer (very slowly) partially covered for about 2 to 4 hours, stirring occasionally to prevent sticking.

About 5 to 10 minutes before serving, add milk.

Add sauce to cooked pasta of your choice.

Remaining sauce may be frozen for up to two months for future use.