In a large pot, sweat the onions in the oil over a low heat adding plenty of salt. After 5 minutes, add the garlic.
After another 5 minutes add carrot followed by the butter. Increase the heat to medium and add the mince. Once it's browned add the pancetta and a little more salt and pepper.
Add rosemary, bay leaf, tomato puree, nutmeg and red wine. Bring to a boil for 2-3 mins then add the beef stock and milk
Bring to a boil, then reduce heat and simmer for 90 minutes. Remove the bay leaf and rosemary sprigs and serve with a pasta of your choice and lots of fresh parmesan.
Notes
Nutrition information is an estimate and will vary depending on the ingredients used.