01 -
Cook the diced pancetta in a large pot or Dutch oven over medium-high heat for about 5-10 minutes until it becomes golden and crispy. Scoop it out and set it aside.
02 -
Turn the heat down to medium and toss in your diced onion, carrots, and celery. Keep stirring now and then, letting them cook for 10-15 minutes until they're nice and soft.
03 -
Increase the heat to medium-high. Add the ground pork, tossing in the minced garlic too. Use a spatula to break the meat into little pieces and cook for 5-8 minutes. Sprinkle in just a bit of salt.
04 -
Pour the white wine into the pot and give it a good stir to loosen up any browned bits stuck at the bottom. Let it cook for about 5 minutes so the wine reduces a little.
05 -
Mix in the chicken stock, bay leaves, thyme, rosemary, nutmeg, and parmesan rind. Bring the mixture to a light simmer. Cover the pot, turn the heat to medium-low, and let it cook for an hour, stirring every now and then.
06 -
Pour in the milk, cover up again, and let it cook for 45-60 minutes until the sauce is thickened. Leave it uncovered towards the end if you want a thicker sauce.
07 -
Scoop off any extra fat floating on top. Stir the sauce, take a taste, and adjust the salt if needed.
08 -
Mix into or serve over pasta like rigatoni, spaghetti, or pappardelle. Dig in and enjoy it!