On medium heat, add oil, butter, onion, until translucent.
Add celery, carrots, cook 2 minutes, stirring, not browning.
Season meat with salt and pepper.
Add meat, break up with fork, and when no pink color is showing.
Add milk. Turn down heat to simmer, stirring frequently until milk has evaporated.
Add wine, stirring thoroughly. Once wine has completely evaporated, add tomatoes, and simmer on very very low stirring every now and again. If sauce dries out, add ½ cup water a time. Cook for a minimum of 3 hours. I think 4-6 hours is better.
Taste and season with salt, pepper.
I used a mutsu apple, which is a very crisp apple. (also known as crispin). Replace with a honey crisp or granny smith.