In a large Dutch oven or stock pot, melt 2 tablespoons of unsalted butter, and 1 tablespoon olive oil over medium heat. Add the pancetta; sauté until lightly golden brown. Remove pancetta from the pot and set aside.
Add chopped onions; sauté until slightly translucent, and then add the carrots, celery; sauté until tender.
Add ground pork and beef; sprinkle with a little salt and cook until nicely browned. Add cooked pancetta back to the pot.
Add whole milk over medium to high heat and bring to a low boil; mixing well. Lower heat and rapidly simmer until liquid is reduced by half or more, stirring often.
Add white wine over medium to high heat and bring to a low boil. Lower heat and rapidly simmer until liquid is reduced by half or more, stirring often.
Add crushed tomatoes, nutmeg, and salt, pepper; mixing well.
Partially cover and simmer on very low for 3 hours, stirring occasionally. Add small amounts of water as it simmers to keep the sauce from sticking to the bottom, but no water should be left at the end. Add and adjust salt as needed.
Serve over prepared pasta of choice. Prepare only as much pasta as you need to serve. This recipe makes a large portion. I like to cook the Bolognese once and freeze half for another night's dinner.