Render the pancetta

• Heat the olive oil over medium heat in a heavy pot.
• Add the diced pancetta and cook a few minutes until it renders its fat.

Build the soffritto

• Add the carrots, celery and onions.
• Cook, stirring, until softened and lightly golden.

Add garlic, tomato paste and herbs

• Stir in the garlic, tomato paste, basil, sage, rosemary and thyme.
• Cook briefly until fragrant and the soffritto is ready.

Brown the beef

• Raise the heat to medium-high and add the ground beef.
• Brown the meat, breaking it up, then season with salt and pepper.

Deglaze with wine and broth

• Pour in the red wine and let it reduce slightly.
• Add the beef broth.

Add the tomatoes

• Crush the whole peeled tomatoes by hand in a bowl.
• Pour them into the pot and rinse the can with a touch of water into the pot.

Simmer the sauce

• Add the Parmesan rinds and the bay leaf.
• Cover and simmer gently, stirring occasionally, for at least 2 hours.

Finish with milk

• Pour in the whole milk and grate in some nutmeg.
• Taste, adjust the salt and simmer a few more minutes.

Cook the pasta and serve

• Cook the pasta of your choice in salted water.
• Toss it with the sauce and a little pasta water.
• Top with freshly grated Parmesan.