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1
Finely chop garlic, onion, carrots and celery and reserve in a small bowl.
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2
Place your frying pan on medium heat burner and add 1 tbsp oil and 1 tbsp butter. Add garlic and onions saute until evenly browned. Add carrots and celery and continue to saute over high heat until they start to brown. Add pancetta to this aromatic saute and mix until nicely cooked. Take mixture off burner and set aside.
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3
Place another frying pan over a high heat burner and add 1 tbsp oil and 1 tbsp butter. Add ground beef and saute until evenly browned.
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4
Add back your aromatic mixture to the beef, keeping the temperature on high. Pour white wine into the beef and mix until liquid slightly evaporates. You want to dissolve the delicious bits of burnt meat that stuck to the pan. Basically you can let it evaporate almost entirely.
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5
Take a large oven-resistant pot with a tight lid and then empty everything you've been cooking into this pot.
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6
Pour the milk into the pot and bring to a boil.
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7
Add the tomatoes and mix.
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8
Add chicken stock, salt, pepper and nutmeg, cover and simmer for about 3 hours.
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9
Boil some pasta.
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10
Once pasta is cooked, add your sauce to pasta and mix all together. Transfer to an oven dish and bake for about 20 minutes in a preheated oven at 350F.
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11
Top with some cheese and serve.
