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1
In a big pot, heat the oil over med-high heat; then add in the pancetta; cook, stirring occasionally, until it is browned and the fat is rendered, 3-4 minutes.
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2
Add in the sirloin and pork to the pot and brown for 8-10 minutes, stirring occasionally to break up the lumps.
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3
Add in the onions, garlic, carrot, and celery; cook, stirring until the vegetables are softened, 6-7 minutes.
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4
Add salt and pepper and the nutmeg, bay leaves, thyme, marjoram, and red pepper flakes.
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5
Add in the tomato paste and stir for a minute or so, then add the wine and scrape up all the drippings.
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6
Reduce the wine by half for 2-3 minutes, then stir in the stock and bring to a boil.
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7
Decrease heat to a simmer and thicken the sauce for 1 to 1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pot.
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8
When you are ready to serve, bring a large pot of water to a boil; salt the water, and cook the pasta to al dente.
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9
Add the milk to the sauce and simmer for a couple of minutes to heat through.
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10
Discard the bay leaves and adjust the seasonings to taste.
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11
Turn off the heat.
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12
Once the pasta is done, reserve about a cup of pasta water before draining.
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13
Drain the pasta and toss it back into the pot it was cooked in along with the reserved water, about a cup of grated cheese, and chopped parsley.
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14
Add half the pasta sauce and toss well to coat.
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15
Serve the pasta in shallow bowls, topped with additional sauce.
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16
Pass the remaining cheese at the table.
