Let’s break down the process into easy-to-follow steps.

Step 1: Marinate the Beef (Optional but Recommended). Mix the ground beef with the heavy cream. Cover and place in the refrigerator for 2-4 hours, or overnight. Note: If you skip this step, add another 30-60 minutes to the overall cooking time of the meat sauce.

Step 2: Preheat Oven. Pre-heat your oven to 325°F (160°C).

Step 3: Sauté Aromatics and Pancetta. Heat a large pan or Dutch oven over medium-high heat. Once hot, add 1 tablespoon of olive oil. Add the pancetta (or bacon) and sauté until golden brown, about 4-5 minutes.

Step 4: Add Vegetables and Tomato Paste. Stir in the finely diced onion, carrots, and celery, and sauté until softened, 5 to 8 minutes. Add the minced garlic and sauté for another minute. Stir in the tomato paste and sauté until it starts to darken and caramelize, about 1-2 minutes. Remove the mixture to a plate and reserve.

Step 5: Brown the Beef. Add the remaining 2 tablespoons of olive oil to the hot pan, followed by the ground beef. Season with 1 teaspoon of salt and freshly cracked pepper to taste. Cook, breaking up any lumps with a wooden spoon, until browned, about 10-12 minutes.

Step 6: Combine and Deglaze. Return the reserved pancetta and onion mixture to the pot. Add the white wine and cook until the wine is mostly evaporated, about 2 to 3 minutes.

Step 7: Add Remaining Ingredients. Stir in the crushed tomatoes, milk, chicken broth, and nutmeg. Season with a pinch more salt and freshly cracked pepper to taste.

Step 8: Oven Braise. Bring the mixture to a strong simmer, then place the pan, uncovered, in the preheated oven. Cook, stirring occasionally, for 1 1/2 to 2 hours, or until the sauce is reduced and thick. If the liquid reduces too quickly, add an extra ½ cup of stock and continue cooking.

Step 9: Finish the Sauce. Stir in the butter (if using). Taste and season with more salt, if necessary.

Step 10: Cook the Pasta. While the sauce is simmering, bring a large pot of water to a boil. When the water is boiling, salt it generously with coarse salt and add the pasta. Cook the pasta a few minutes less than the package instructions suggest.

Step 11: Reserve Pasta Water. Before draining the pasta, reserve at least ½ cup of the starchy pasta water (and it’s a good idea to reserve a few more cups for reheating leftover sauce).

Step 12: Combine Pasta and Sauce. Add ¼ cup of the reserved pasta water to the meat sauce and stir. If you have space, transfer the drained pasta to the saucepan with the Bolognese sauce and toss to combine. Let the pasta cook in the sauce for 1-2 minutes, adding a few more splashes of pasta water only if it seems a little dry. Alternatively, serve the pasta in bowls and top with the sauce.

Step 13: Serve. Serve immediately, with grated Parmesan cheese on the side and red pepper flakes, if desired.

These steps will offer you the best result.