Ricardo'S Bolognese Sauce - cooking recipe

Ingredients

50 g pancetta, finely chopped
1/4 cup olive oil
2 onions, finely chopped
2 carrots, diced
2 celery ribs, diced
4 garlic cloves, finely chopped
1 kg lean ground beef
1 1/2 cups red wine
1 cup milk
2 (796 ml) plum tomatoes
1 tablespoon dry oregano
1 tablespoon dry basil
1 bay leaf
nutmeg, to taste
salt and pepper
spaghetti, cooked al dente

Preparation

In a saucepan, brown the pancetta in oil.
Add veggies and garlic. Cook a few minutes.
Add meat and break with spoon at high heat until cooking juice has evaporated.
Add wine and let reduce by half.
Add milk and let simmer slowly 5 minutes.
Add remaining ingredients and keep cooking at low heat for about 2 hours. Serve the sauce on pasta.