Step 1

In a large dutch oven or small stock pot over medium heat, add the olive oil and chopped pancetta or bacon. Cook until the pancetta or bacon is almost crispy.

Step 2

Add the onions, garlic, celery and carrots and cook until the onions have softened and begin to caramelize to a light brown color, stirring often.

Step 3

Add the ground beef, salt, pepper, and nutmeg and cook until the beef is well browned.

Step 4

Add the pureed tomatoes, wine, beef stock, milk and bay leaves. Stir.

Step 5

Cover and bring to a slow simmer.

Step 6

Simmer very gently, stirring occasionally for 3 to 4 hours. If you feel you need to add more beef stock, that's fine but you may want to turn down the heat if the liquid is boiling away too rapidly. A slow simmer is important here.

Step 7

The liquid should be almost completely gone at the end and the meat sauce will be quite thick. Stir in the Parmesan or Romano cheese.

Step 8

Serve over or tossed with cooked pasta topped with lots of freshly grated Parmesan or Romano cheese.