1-Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a heavy-bottomed pot or Dutch oven until glistening.

2-Add 1 diced yellow onion and cook over medium-low heat for 5-8 minutes until translucent, stirring frequently.

3-Add 2 diced carrots, 2 diced stalks celery, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly cracked black pepper, 4 cloves peeled and crushed garlic, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon, and 1 tablespoon Italian seasoning blend. Stir and cook covered for another 5-8 minutes until the vegetables soften and brown slightly.

4-Add 1 pound ground beef, breaking it into small pieces, and cook over medium-high heat for 8-10 minutes until browned, stirring frequently.

5-Stir in 5 tablespoons pumpkin purée and cook for 1 minute, scraping browned bits from the bottom.

6-Add 3/4 cup dry white wine and 1 cup water, then taste and adjust seasoning with additional kosher salt and freshly cracked black pepper as needed.

7-Cover and reduce heat to very low, cooking for 1 to 1 1/2 hours. Stir occasionally, scraping browned bits and adding small amounts of water if the sauce begins to dry.

8-Serve over pasta or creamy polenta, finishing with freshly grated Parmigiano Reggiano cheese.