Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large Dutch oven over medium-high heat until shimmering. Add finely chopped onion, carrots, and celery, and sauté for 5 to 8 minutes until softened.

Stir in chopped garlic and cook for an additional 2 minutes. Season with salt and pepper.

Add diced pancetta and cook until golden brown, about 5 minutes. Mix into the vegetable base.

In the same pot, brown the ground beef and pork in batches for 10 to 15 minutes, stirring frequently.

Combine the cooked meat mixture with vegetables and pancetta, then pour in the wine, stirring to deglaze the pan. Cook for 2 to 3 minutes.

Add hand-crushed tomatoes, whole milk, and nutmeg. Stir to combine and bring to a gentle boil.

Reduce heat to low, cover, and let the sauce simmer for 3 to 4 hours, stirring occasionally.

Once thickened, stir in cream and Parmesan cheese, adjusting seasoning to taste.

Garnish with chopped parsley before serving over pasta or using for lasagna.