Method:

Prepare the Vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrot, celery, and a pinch of salt. Cook for 6-8 minutes until softened. Add garlic and cook for another minute.

Brown the Meat: Stir in the pancetta and cook for 2 minutes. Add the ground beef (or your meat choice) and brown it well, breaking it up with a spoon. This will take around 6-8 minutes.

Deglaze the Pan: Pour in the white wine, scraping any browned bits off the bottom of the pan. Let the wine cook down for about 2-3 minutes.

Simmer the Sauce: Add the chicken broth and milk, stirring to combine. Bring to a simmer, reduce the heat, and cook for 30-45 minutes, stirring occasionally. If the sauce gets too thick, add a little more broth or milk. Taste and adjust seasoning with salt and pepper.

Cook the Pasta: Meanwhile, cook the pasta in salted water according to the package instructions, stopping just shy of al dente. Reserve some pasta water before draining.

Combine and Serve: Add the pasta to the sauce along with a splash of reserved pasta water. Stir well to coat, letting the pasta finish cooking in the sauce for about 1-2 minutes. Stir in Parmesan cheese just before serving.

Variations and Tips:

Substitutions: For a lighter dish, use ground turkey or chicken. You can also use a combination of lean meats or even mushrooms for a vegetarian version.

Herbs: Fresh herbs like thyme, rosemary, or bay leaves add great flavor. Experiment with these to find your preferred combination.

Extra richness: If you want a richer sauce, substitute some of the milk with heavy cream.