Prepare a sofrito by finely chopping onion, celery and carrot in a food processor. Set aside.

Season the ground beef with salt. Break into small clumps then sear on a lightly oiled pan. Make sure not to tightly pack each clumps so that its easier to breakdown the beef later. Sear until lightly browned but not cooked through. The beef will be cooked further in the sauce. Take off heat and set aside.

In a pot, cooked the bacon until its fat has rendered and is crisp. Add the sofrito and cook until soft. Stir occasionally.

Return the clumps of beef into the pot and add the wine. Breakdown the beef until finely ground. Reduce heat to medium and cook until the alcohol have completely evaporated and almost dry.

Add the tomato paste, nutmeg and bay leaf. Cook until the tomato paste slightly darkens.

Pour milk and 2 cups stock. Season with salt. Reduce heat to the lowest setting, making sure that there shouldn’t be any rapid bubbles. Slow cook uncovered for about 2 to 2 1/2 hours.

You may add another cup or half cup of the stock in case the liquid reduces before the meat is tender.

Once done, you should have a sauce that is like that of a sloppy joe mixture. Season with salt and pepper then turn off heat.

To assemble, combine with your pasta of choice along with the grated parmesan cheese and about a cup of the pasta water.