Directions

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
2. Add ground beef, ground pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until browned, about 5-8 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat.
3. Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute.
4. Stir in wine, scraping any browned bits from the bottom of the pot.
5. Stir in milk. Bring to a boil; reduce heat and simmer until reduced, about 5 minutes.
6. Stir in crushed tomatoes. Bring to boil; reduce heat and simmer, covered and stirring occasionally, until thickened and flavors have blended, about 20 minutes.
7. Stir in parsley; season with salt and pepper, to taste.*
8. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
9. Serve immediately with bolognese sauce.