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Heat a large stock pot over medium heat, add a drizzle of olive oil and the pancetta. Cook 3-4 minutes until it begins to brown
Add the carrots, onion and celery. Cook an additional 3-4 minutes until veggies begin to soften
Add the ground beef, season with salt and pepper. Break up the meat as it cooks. Drain ¾ of the grease
Once ground beef is fully cooked, add thyme, nutmeg and bay leaf. Stir in tomato paste and let cook another 3-4 minutes, stirring occasionally. Allow tomato paste to caramelize and become a darker rich red
Pour in the white wine, stirring and scraping the bottom of the pot. Let the wine reduce by half
Add tomatoes and chicken stock and parmesan rind. Bring to a simmer and reduce by half again
Stir in milk then let simmer another 10 minutes, stirring occasionally. Stir in a small ladle of pasta water to bring the sauce together
Boil 4 quarts of water with salt and oil then cook pasta according to package directions for al dente pasta
Drain pasta, toss with Bolognese sauce then top with freshly grated parmesan and basil