Directions

1. Heat butter in large Dutch oven over medium heat; add onion, carrot, and celery and sautè until softened but not browned, about 6 minutes. Add ground meat and ½ teaspoon salt; crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 5 minutes.
2. Add Half & Half and bring to simmer; continue to simmer until it evaporates and only clear fat remains, 20 to 30 minutes. Add salt and red pepper flakes to taste.
3. Add wine and bring to simmer; continue to simmer until wine evaporates, 20 to 30 minutes longer.
4. Add tomatoes and their juice and bring to simmer; reduce heat to low so that sauce continues to simmer just barely, with an occasional bubble or two at the surface, until liquid has evaporated, about 3 hours.
5. Enjoy.