Heat the olive oil in a large heavy pot over medium heat. Add the ground beef and pork and 1/2 tsp kosher salt to the pan. Cook until the meat is lightly browned and slightly caramelized. Stir the meat every minute for about 5-6 minutes and break up large pieces of the ground meet with a wooden spatula. Then transfer the cooked meat to a bowl using a slotted spoon.
In the same pot, cook the pancetta over low heat for about 5-6 minutes just until the pancetta renders some of its fat and starts to crisp up slightly. Make sure to stir the pancetta occasionally so that it browns on both sides.
Once the pancetta releases some of its fat, add the onions, carrots and celery to the pot and stir the soffritto over medium heat for about 5-6 minutes until they begin to soften.
Then return the cooked meat back into the pot with the soffritto and pour in the white wine. Reduce the heat to medium-low and cook until the wine is evaporated which should take about 8 minutes. Then add the tomato paste, nutmeg, salt and black pepper and stir all the ingredients together for about 3 minutes.
Pour the chicken stock and milk into the pot and add the bay leaves and thyme. Then reduce the heat to the lowest setting. Simmer the sauce uncovered and stir every 20 minutes. Cook the sauce for about 1 to 1.5 hours until it becomes a thick consistency. Once the bolognese is done simmering, discard the bay leaves and thyme.
When the bolognese sauce is just about finished, cook the pasta al dente according to package instructions and reserve about a cup of pasta water. Then transfer the drained pasta to the bolognese pot and increase the heat to medium. Pour in the reserved pasta water and add the grated Parmesan cheese. Toss all the ingredients together and bring the sauce to a simmer for about 2 minutes until the liquid thickens.
Plate the pasta and top with additional grated Parmesan. Serve immediately. Enjoy!
