Marinate Beef: Mix the ground beef with 3 tablespoons of heavy cream. Cover and place in the fridge for 2-4 hours, or overnight. Note: If you skip this step, add another 30-60 minutes to the overall cooking time of the meat sauce. This step tenderizes the meat.

Preheat Oven: Preheat oven to 325ºF (160°C).

Sauté Pancetta and Vegetables: Heat a large pan or Dutch oven over medium-high heat. Once hot, add 1 tablespoon of olive oil. Add the pancetta and sauté until golden brown, about 4-5 minutes. Stir in the onion, carrots, and celery, and sauté until softened, 5 to 8 minutes. Add the garlic and sauté for another minute. Stir in the tomato paste and sauté until it starts to darken and caramelize, about 1-2 minutes. Remove the mixture to a plate and reserve.

Brown Beef: Add the remaining 2 tablespoons of olive oil to the hot pan, followed by the ground beef. Season with 1 teaspoon of salt and freshly cracked pepper to taste. Cook, breaking up any lumps with a wooden spoon, until browned, about 10 – 12 minutes.

Combine and Deglaze: Return the reserved pancetta and onion mixture to the pot. Add the white wine and cook until the wine is mostly evaporated, about 2 to 3 minutes.

Add Remaining Ingredients: Stir in the crushed tomatoes, milk, chicken broth, and nutmeg. Season with a pinch more salt and freshly cracked pepper to taste.

Simmer in Oven: Bring the mixture to a strong simmer, then place the pan, uncovered, in the preheated oven. Cook, stirring occasionally, for 1 ½ to 2 hours, or until the sauce is reduced and thick. If the liquid reduces too quickly, add an extra ½ cup of stock and continue cooking.

Finish Sauce: Stir in the butter, if using. Taste and season with more salt, if necessary.

Cook Pasta: While the sauce is simmering, cook the pasta. Bring a large pot of water to a boil. When the water is boiling, salt it generously with coarse salt and add the pasta. Cook a few minutes less than the package instructions suggest.

Reserve Pasta Water: When the pasta is cooked, reserve ½ cup of the pasta water (you likely won’t use it all), then drain the pasta in a colander. Cook’s tip: Reserve a few more cups of pasta water for reheating leftover sauce.

Combine Pasta and Sauce: Add ¼ cup of the reserved pasta water to the meat sauce and stir. If you have space, transfer the cooked pasta to the saucepan with the sauce and toss to combine. Let the pasta cook in the sauce for 1-2 minutes, adding a few more splashes of pasta water only if it seems a little dry. Alternatively, serve the pasta in bowls and top with the sauce.

Serve: Serve immediately with Parmesan cheese on the side and red pepper flakes, if desired.