Fettuccine with Bolognese Sauce

1 T olive oil
1 large yellow onion, diced
3 stalks celery, diced
1 carrot, diced
4 cloves garlic, minced
¼ pound pancetta, chopped
1 ½ lb lean ground beef
1 c dry white wine
1 c whole milk
1 6 oz can tomato paste
1 14 ½ oz can diced tomatoes, undrained
¼ t red pepper
2 T chopped fresh oregano, or 1 T dried
1/3 c fresh flat leaf parsley chopped
2 ½ t kosher salt
¼ t black pepper
1/8 t ground nutmeg
¼ cup grated Parmesan

In a Dutch oven, over medium heat, heat the oil. Add the onion and sauté for two minutes. Add the celery, carrot, and garlic and cook for five minutes more. Add the pancetta and cook for five minutes, then add the beef and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan.