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In a large pot/dutch oven, add the olive oil. Once the pan is hot, add the carrots, celery and onion, allowing to cook down for 3-4 minutes.
Add the beef, pork and pancetta, and use your spoon to mash it so crumbles form, and allow to cook for 5-8 minutes. Feel free to drain excess fat from the pot, if desired.
Next, add in the tomato paste, garlic, salt, pepper, italian seasoning, red pepper flakes, and nutmeg, stirring until fragrant, about 1 minute.
Stir in the wine and milk, scraping down the bottom of the pot, then add the crushed tomatoes. Bring to a gentle boil, then cover, and reduce the heat to low and allow to simmer for 20 minutes.
Finally, stir in parsley and half of the cheese. Taste and adjust salt/pepper as needed.
Make the pasta according to package instructions. Drain, plate, and serve with the bolognese on top, along with remaining parmesan cheese.