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Heat the oil in a Dutch oven over medium heat until shimmering. Add the pancetta, onion, carrot, celery, and garlic, and cook, stirring occasionally until the fat from the pancetta is rendered and the vegetables are soft, about 8 minutes.
Add the turkey, salt, oregano, nutmeg, and pepper. Break up the meat into small pieces with a wooden spoon, and cook until browned and no longer pink in the middle, 6 to 8 minutes.
Pour in the milk and bring to a rapid simmer. Continue simmering until the milk has almost completely reduced and very little liquid remains, about 10 minutes. Stir in the wine and simmer again until reduced completely, about 10 minutes.
Stir in the tomatoes and broth. Reduce the heat to low and cook, uncovered, stirring occasionally, at a low simmer for 1 hour. Remove from the heat and stir in the Parmesan. Serve over spaghetti.