In a Dutch Oven or medium size pot, heat butter and olive oil 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 remove fat.
Chop lean portions of bacon in small pieces and return to pot.
Add ground beef and ground pork, and cook until meat loses red, raw color.
Raise heat and add wine and consomme.
Cook sauce until wine and consomme 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. (Side note: If you use fresh Parmesan, and have a Parmesan rind left over, you can add it to the sauce in place of the salt in this recipe. Add it in after you have added the tomatoes and it's simmering, then remove before adding the milk. Makes the sauce extra delicious in my opinion.)
Add crushed tomatoes and bring to a boil. Once the mixture comes to a boil, return to simmer.
Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
About 5 to 10 minutes before serving, add milk.
Sauce can now be added to cooked penne pasta, spaghetti or many other pasta to your liking. Remaining sauce may be frozen for up to two months for future use.