Bolognese Ragu / Ragu alla Bolognese

Ingredients

• 1/4 pound pancetta
• 1 small red onion, peeled and quartered
• 1 medium carrot, peeled and quartered
• 1 medium rib celery, quartered
• 2 tablespoons Extra-Virgin Olive Oil
• 1/2 pound skirt steak or chuck blade steak, coarsely ground
• 1/2 pound boneless veal shoulder, coarsely ground
• 1/2 pound boneless pork loin, coarsely ground
• 1/2 to 1 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• Pinch ground nutmeg (optional)
• 1 tablespoon tomato paste
• 1/2 cup dry red wine
• 1/2 cup milk or cream