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Sauté the vegetables. Build flavor in the bolognese sauce starting with the aromatics. Cook onion, carrot, celery, and garlic in a bit of oil until softened.
Season and brown the beef. Add lean ground beef, kosher salt, black pepper, and ground nutmeg to the pot. Cook, breaking it up into smaller pieces, until browned and no pink remains.
Add and reduce milk, and then wine. Pour in whole milk and cook until evaporated, then add dry white wine and do the same.
Simmer with tomatoes and broth. Pour in whole peeled tomatoes and low-sodium chicken broth, and simmer until the sauce is thick and flavorful.