Heat 2 tablespoons of olive oil in a large pan over medium heat. Add 1 finely chopped onion, 1 grated carrot, and 2 stalks of finely diced celery. Sauté for 5-7 minutes until softened.

Increase heat and add 1 pound of ground meat. Stir frequently for 8-10 minutes until browned.

Stir in 0.5 cup of dry white wine, scraping the bottom of the pan. Cook for 3-5 minutes until the wine reduces.

Reduce heat to low and stir in 1 cup of milk or heavy cream, adding a pinch of nutmeg and salt and pepper. Let simmer for 30-45 minutes, stirring occasionally.

Remove from heat and stir in 0.5 cup of freshly grated Parmesan cheese until melted. Adjust seasoning if necessary.

Serve hot over pasta of choice and enjoy!