50g pancetta, finely chopped

1/4 cup (60 ml) olive oil

2 onions, finely chopped

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, finely chopped

1 kg lean ground beef

1 1/2 cups (375 ml) red wine

1 cup (250 ml) milk

2 cans 796 ml plum tomatoes

1 tablespoon (15 ml) dried oregano

1 tablespoon (15 ml) dried basil

1 bay leaf

Nutmeg to taste

Salt and pepper

Spaghetti, cooked al dente

In a saucepan, brown the pancetta in the oil. Add the vegetables and garlic. Cook for a few minutes. Add the meat and crumble over high heat until the broth has evaporated. Add the wine and reduce by half. Add the milk and simmer gently for 5 minutes. Add the remaining ingredients and cook over low heat for about 2 hours. Serve the sauce with pasta.

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