Spaghetti sauce, irish style 1h21

1/2 c  Onion, chopped
      1 ea garlic clove, minced
      3 tb olive oil
      3 tb butter
      1 lb Ground round (or other lean
    1/2 c  Dry red wine (burgundy?)
      1 c  Tomato puree
      1 c  chicken broth
    1/4 ts Nutmeg
 
  Saute onion & garlic in mix of butter & oil. Add meat, and brown. (I drain
  this) Add wine, and simmer until 1/2 the wine evaporates. Add puree,
  chicken broth & nutmeg, stir, cover and simmer for 1 hr. If it's thinner
  than you like, uncover and simmer until the thickness is as you like. Serve
  over spaghetti or shells. KATHLEEN CONLEY (DJHJ39A)