1In a Dutch Oven or medium size pot, heat butter and olive oil over medium heat until butter begins to froth.
2Add onion, celery, carrot, garlic, and bacon. Cook until onions are translucent (about 8 to 10 minutes).
3Remove bacon and remove fat.
4Chop lean portions of bacon in small pieces and return to pot.
5Add ground beef and ground pork, and cook until meat loses red, raw color.
6Raise heat and add wine and consomme.
7Cook sauce until wine and consomme are mostly evaporated.
8Turn 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.)
9Add crushed tomatoes and bring to a boil. Once the mixture comes to a boil, return to simmer.
10Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
11About 5 to 10 minutes before serving, add milk.
12Sauce 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.