Fettuccine with Bolognese Sauce

INGREDIENTS
1 tablespoon olive oil
1 large yellow onion, diced
3 stalks celery, diceed
1 carrot, diced
4 cloves garlic, minced
1/4 pound pancetta, chopped
1 1/2 pounds lean ground beef
1 cup dry white wine
1 cup whole milk
1 6-ounce can tomato paste
1 14½-ounce can diced tomatoes, undrained
1/4 teaspoon red pepper
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1/2 cup fresh flat-leaf parsley, chopped
2 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan
1 lb cooked fettuccine, for serving

Optional: 2 tbsp chopped olives, 1 jar artichokes, chopped, chopped mushrooms.

DIRECTIONS
1. In a Dutch oven, over medium heat, heat the oil.
2. Add the onion and saute for 3 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more.
3. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown.
4. Add the wine and the remaining ingredients and simmer for 45 minutes.
5. Serve with cooked fettuccine. Sprinkle with Parmesan.

Excellent served with toasted baguette rounds...