Step 1

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Step 2

Add ground beef, ground pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 5-8 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat.

Step 3

Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute.

Step 4

Stir in wine, scraping any browned bits from the bottom of the pot.

Step 5

Stir in milk. Bring to a boil; reduce heat and simmer until reduced, about 5 minutes.

Step 6

Stir in crushed tomatoes. Bring to boil; reduce heat and simmer, covered and stirring occasionally, until thickened and flavors have blended, about 20 minutes.

Step 7

Stir in parsley; season with salt and pepper, to taste.*

Step 8

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Step 9

Serve immediately with bolognese sauce.