In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 finely chopped onion, 1 grated carrot, and 1 finely diced celery stalk. Sauté for 5–7 minutes until vegetables are soft.

Add 1 pound of ground meat to the pan, crumbling as it cooks for about 8–10 minutes until browned.

Pour in ½ cup dry white wine, scraping the bottom of the pan. Allow wine to evaporate for 3–5 minutes.

Lower the heat, stir in 1 cup of milk or heavy cream, and season with a pinch of nutmeg, salt, and pepper. Simmer for 30–45 minutes until the sauce thickens.

Mix in ½ cup of freshly grated Parmesan cheese until it melts and integrates into the sauce. Taste and adjust seasoning.

Serve over pasta, baked potatoes, or in lasagna.