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Heat a large pot over medium-high heat. Add a drizzle of olive oil.
When the pot Add the ground meat, breaking it up with a spoon. Season with salt, black pepper, thyme, and nutmeg.
Cook until the meat is no longer pink and begins to lightly brown.
Add the butter and onions, carrots, and celery and cook for 8 to 10 minutes, stirring occasionally, until very soft and lightly golden. This slow cooking builds the base of the sauce.
Add the garlic and cook for about 30 seconds, just until fragrant.
Pour in the white wine and scrape up any browned bits from the bottom of the pan.
Let simmer for 3 to 5 minutes, until the wine has reduced by about half.
Stir in the milk, cream and chicken broth.
Reduce the heat to low and let the sauce gently simmer, partially covered, for 30 to 40 minutes, stirring occasionally, until thick, rich, and cohesive.
Remove from the heat and stir in the Parmesan cheese.
Taste and adjust seasoning with additional salt and pepper as needed.
Add lemon zest if using to brighten the sauce.
Serve tossed with cooked pasta and finish with extra Parmesan and parsley if desired.