1. Chop the onion, garlic, celery, and carrot finely and set aside. Dice the bacon finely and set aside as well. Pat the ground beef with a kitchen paper to remove liquids.

 

2. Add the oil to a large pot and heat up. Add the ground beef to the pot and break into small clumps – make the clumps not too small at this point. Cook and stir until the beef is lightly browned – there will be some pink spots in the larger clumps but that is ok. Remove the beef from the pot and set aside. Add the diced bacon to the pot and cook until it releases some of its fat. Add the chopped onion, garlic, celery, and carrot. Cook until soft. Return the beef to the pot and stir until all is well combined. Add the tomato paste, stir and let cook for some time. Add the wine, stir and let cook over medium heat until the wine has evaporated almost completely. The meat should be broken into fine bits by now. Add the diced tomatoes, chicken broth, and milk. Add the dried oregano, bay leaves and nutmeg. Season with some salt and pepper and let simmer over low heat for about 3 hours. If the sauce has reduced too much, add some more chicken stock. Before serving add the grated Parmesan and mix in. Season with some more salt and pepper if needed.

 

3. Cook some pasta (al dente) and serve with the Bolognese sauce and more grated Parmesan cheese. The sauce can be made several days in advance and stored in the fridge. Leftover sauce can be frozen.