Step 1

Heat the olive oil over medium heat in a dutch oven or heavy bottomed pot. Add the finely chopped carrots, celery and onion. Season with kosher salt.

Step 2

Cook, stirring often until the vegetables begin to soften, about 4 mins. Stir in the garlic and cook 2-3 more mins.

Step 3

Remove the softened vegetables (they shouldn't have any color on them) to a seperate bowl and add the pancetta to the dutch oven. Cook over medium heat until the pancetta is golden brown, about 5 mins.

Step 4

Add the ground meat to the pancetta and cook until it is just browned but still soft (it may look more gray than brown). Stir in the tomato paste and cook for 2 mins. Season with kosher salt and pepper.

Step 5

Add the vegetables back to the pot and stir in the wine. Cook until most of the wine is absorbed.

Step 6

Add the milk and crushed tomatoes to the pot. Season with kosher salt and pepper and add a pinch of nutmeg.

Step 7

Bring the sauce to a simmer, then reduce the heat to the lowest setting. Cook at a bare simmer, uncovered, stirring occasionally for about 3 hours.

Step 8

Serve over cooked pasta (I like fettucine, tagliatelle, or pappardelle) with freshly grated or shaved parmesan.