Heat the olive oil in a Dutch oven over medium heat. Add the beef and cook it while you break it with a wooden spoon until all browned. Season with a bit of salt. Reserve the beef in a different bowl.
4 tablespoons extra-virgin olive oil, 1 pound ground beef, Salt and pepper
Wipe the pot and add the pancetta. Cook it until it releases most of the fat. Add the onion, celery, and carrot. Stir and cook until the veggies are soft, around 10 minutes.
½ cup pancetta, 1 onion, 2 celery stalks, 1 carrot
Return the beef to the pot, mix well, and pour the wine. Cook until the alcohol evaporates. Add the tomato paste and cook until it starts to caramelize, a couple of minutes.
1 cup dry white wine, ⅓ cup tomato paste
Add the crushed tomatoes, chicken stock, bay leaf, nutmeg, and Parmesan rind. Bring to a simmer and cook at low temperature for 2 hours.
1 cup San Marzano crushed tomatoes, 1 bay leaf, ½ teaspoon grated nutmeg, 1 piece Parmesan rind, 2 cups chicken broth
Discard the bay leaf, add the milk, and cook for 10 more minutes. Adjust salt and reserve.
1 cup whole milk
Make the pasta according to package directions and serve with the Bolognese and grated Parmesan cheese.
2 pound spaghetti, 4 tablespoons Parmesan cheese
Serve warm and enjoy!