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In a heavy-bottomed pot, sauté the onion until softened.
Add the carrot and celery and sauté until softened.
Add the ground beef and pork and break it up with a wooden spoon.
Add the milk and let it cook out completely, about 20 minutes.
Add the wine and let it cook out completely, about 20 minutes.
Add the crushed tomatoes, a splash of water, and the thyme sprig.
Simmer the sauce on low heat for 3 hours, adding a splash of water if it starts to dry out.
Taste and season with salt and nutmeg.
Serve the sauce with your choice of pasta, tossing it with a bit of the pasta cooking water and a knob of butter.
Top with Parmesan cheese.