Mince carrots, celery, and onion. I used my food processor to get a nice fine grind of these vegetables. You could also mince the pancetta using your food processor as well.

Add butter and olive oil to a heavy-bottomed dutch oven.

Add pancetta and cook for 5 minutes on medium.

Add vegetables and turn the temperature to medium-low. Sautee for 8-10 minutes until vegetables are cooked. You want them soft but not browned.

Add nutmeg, bay leaves and meat. Break the meat up with a spoon until it is a fine mince. Cook over medium heat for 5-7 minutes. You want the meat to cook, but not get browned.

When meat is no longer pink, add milk and cook for 10 minutes on medium-low.

Then add broth, tomato paste, tomato puree, and wine. Cook on your lowest simmer for 3-4 hours. I use a simmer plate on my stove to get a really slow simmer. Your bolognese will be done when it has the consistency of a loose chili.

Season with salt and pepper.