In a soup pot or high sided pan over medium heat, add the butter and olive oil. Heat, stirring to combine, until the butter is melted.
Add the onion, celery, and carrots to the butter/oil mix. Sauté , stirring often, until the onions are softened and translucent (approximately 6 to 7 minutes).
Break up the Italian sausage into small chunks. Then add the ground beef, spicy Italian sausage, and minced garlic to the pot. Continue cooking, stirring often, until the beef and sausage are cooked through.
Add the milk, allspice, and nutmeg. Continue cooking, stirring often, for 6 to 8 minutes, or until the milk is cooked down.
Add the white wine. Continue cooking, stirring often, for 6 to 8 minutes, or until the white wine is close to cooked down.
Add the tomatoes, beef broth, the bay leaf, and ground thyme. Stir to combine then reduce the heat to low. Simmer the sauce uncovered for 3 hours.
Add the crushed red pepper, salt, and pepper (all to taste), then serve over your favorite pasta.