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1 tbsp extra virgin olive oil
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2 tbsp unsalted butter
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4 oz pancetta, finely diced
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1 cup yellow onion, finely minced
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2/3 cup celery, finely minced
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2/3 cup carrot, finely minced
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1 lb ground beef chuck (80/20)
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1 lb ground pork shoulder
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1 cup dry white wine
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1 cup whole milk
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3 tbsp double-concentrated tomato paste
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2.5 cup beef or veal stock, warmed
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1 pinch freshly grated nutmeg
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1 to taste kosher salt and freshly cracked black pepper
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1 to taste freshly grated Parmigiano-Reggiano, for serving