Ingredients:
1 medium onion, chopped
1 celery stalk, chopped
1 small carrot, peeled, chopped
3 Tbsp. extra-virgin olive oil
1 lb. ground beef chuck (20% fat), patted dry
Kosher salt
3 oz. thinly sliced pancetta, finely chopped
1 cup dry white wine
⅓ cup tomato paste
1 bay leaf
Pinch of finely grated nutmeg
2 cups (or more) homemade chicken stock or low-sodium chicken broth
1 cup whole milk
1 lb. fresh tagliatelle or pappardelle, or dry rigatoni
2 oz. finely grated Parmesan (about ½ cup), plus more for serving

Directions:
Finely chop onion, celery, and carrot in a food processor. Brown ground beef in olive oil, then set aside. Cook pancetta until crisp, then soften the onion mixture in the same pot. Return beef, add white wine, and cook until evaporated. Stir in tomato paste, bay leaf, and nutmeg. Add chicken stock, milk, and salt. Simmer on low for 2–2½ hours until thick and tender. Cook pasta until al dente. Toss pasta with sauce, Parmesan, and pasta water.

Serve with extra Parmesan. Enjoy!