There are various versions of this dish region to region in Italy, but this is the version of the dish in my own variation. I’m not a huge fan of ground beef in this sauce because it tends to have a chew and I absolutely hate veal so this version is 100% pork. Get the best possible pancetta you can get your hands on as it provides an enormous amount of flavor to this dish.
2 lbs ground pork
1/2 lbs pancetta
2 small cans tomato paste
1 cup finely diced spanish onion
1 cup finely diced carrot
2 cups red wine
1 cup whole milk
1 sprig of thyme
1/4 tsp grated nutmeg
1/2 cup heavy cream
Finely dice both the onions and carrots and set aside. Cube the pancetta to small enough pieces to be able to break down in the food processor evenly. Puree until it becomes a paste and add to a thick sauce pan over medium heat with a tablespoon of Olive Oil. Sweat the pancetta a minute and then add onion and carrots. Cook until translucent (~10 minutes).Add the ground pork and with a spatula mix the contents of the pan while trying to break down the pork. You want to have as little amounts clumps of pork as you can as it affects the finished sauce. Once the pork is broken down and cooked (color will change) add the tomato paste. Allow the tomato paste to mix thoroughly and cook for 2 minutes.
Add both the wine and milk. Grate the nutmeg into the sauce and add the thyme. Reduce the pan down simmer and let it cook roughly 2 hours. Scrap the bottom of the pan and mix often. Skim fat off the top during the cooking process.
Finish with heavy cream, salt and pepper to preference. Pancetta tends to be salty so it may just require some pepper.