Heat the olive oil and butter in the pot or dutch oven until glistening. Add the onion and stir. Cook over medium-low heat for 5-8 minutes until the onions start to turn translucent, stirring frequently.

Next, add the carrot, celery, salt + pepper, garlic, nutmeg, cinnamon, and Italian seasoning blend. Stir to combine. Cover and cook for another 5-8 minutes. The vegetable mix should soften and brown around the edges.

Add the ground beef and break it up into small pieces using a spoon. Turn the heat up to medium-high and cook for 8-10 minutes, string frequently, until the meat is browned and cooked through.

Stir in the pumpkin purée and cook for a minute. Make sure to scrape up any browned bits on the bottom of the pot. Next, add your wine and water. Taste and season accordingly - sometimes I add a little more salt or pepper at this time.

Cover and bring the heat down to low. Cook for 1 - 1 ½ hours. It’s important that you cook the ragú over very, very low heat (like, as low as possible.) A great tip is to sort of push the pot so that it's not fully on the burner. During this time, I also like to keep ¼ - ½ cup of water on hand in case the sauce starts to dry out (although I’ve only had to add a bit of water once). Better to be prepared! Stir every once in awhile - making sure to scrape up any browned bits on the bottom.

Serve with your favorite pasta. Finish with freshly grated Parmigiano Reggiano. Fantastic over polenta!