Step 1

Sauté pancetta in a Dutch oven or large post over medium-high heat for 5-10 minutes, until browned. Remove to a plate.

Step 2

Reduce heat to medium. Add diced carrots, celery and onion. Sauté, stirring frequently, for 10-15 minutes until softened.

Step 3

Return stove to medium-high heat. Add ground pork and garlic. Cook, breaking the pork up with a spatula into a fairly fine texture, for 5-8 minutes. Add a bit of salt to the pork while it cooks.

Step 4

Add in white wine, stirring to deglaze the pan, and simmer for 5 minutes.

Step 5

Stir in chicken broth along with bay leaves, thyme, rosemary, nutmeg and parmesan rind. Bring to a simmer, reduce heat to medium-low, cover, and cook for 1 hour. Stir occasionally to ensure the sauce doesn't stick to the bottom.

Step 6

Stir in the milk until well combined. Cover and continue cooking for 45-60 minutes, until the sauce has a nice thick consistency. You can uncover the pot towards the end to further thicken the sauce, based on preference.

Step 7

Some grease will have risen to the top of the sauce after cooking, skim some off before serving. Then give it a good stir and taste and adjust for salt.

Step 8

Serve tossed with or atop your favorite pasta. Some good choices are pappardelle, spaghetti or rigatoni.