In a large skillet over medium heat, add a drizzle of olive oil. Once shimmering, toss in finely chopped onion, grated carrot, and diced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Increase the heat to medium-high and add your choice of ground meat into the skillet. Cook until the meat turns brown, around 8-10 minutes.

Pour in a splash of dry white wine, scraping the bottom of the pan with your spoon. Allow the mixture to simmer for about 3-5 minutes, until most of the wine has evaporated.

Reduce the heat to low and mix in milk or heavy cream, stirring in a pinch of nutmeg. Season with salt and pepper. Simmer the sauce gently for 30-45 minutes until it thickens.

Remove the skillet from heat and stir in freshly grated Parmesan cheese until it melts smoothly.

Serve your delicious White Bolognese Sauce over cooked pasta like pappardelle or rigatoni.