Finely chop the onion, garlic, carrot, and celery. Cut the pancetta or bacon into small pieces.

Heat 2 tbsp (30 ml) olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery.

Sauté the vegetables until softened and lightly colored, about 8 minutes. Add the 140 g pancetta or bacon.

Cook the pancetta or bacon for 2 to 3 minutes. Add 1 kg beef mince and season with salt and black pepper.

Brown the beef mince, breaking it into small pieces with the spoon. Stir in 70 g tomato paste until evenly combined.

Pour in 250 ml dry white wine. Bring the sauce to a boil and cook for 2 minutes.

Add 400 g canned tomatoes, 250 ml whole milk, and 250 ml chicken stock. Season with additional salt and black pepper.

Lower the heat and cover the pot. Simmer the sauce gently for 60 minutes.

Uncover the pot and simmer the sauce until thickened, if needed. Stir occasionally to prevent sticking.

Bring a second large pot of generously salted water to a boil. Cook 500 g spaghetti until al dente according to package timing.

Reserve about 1 cup of pasta water. Drain the spaghetti thoroughly in a colander.

Add the drained spaghetti to the meat sauce and toss to coat. Loosen with reserved pasta water if the sauce is too thick.

Grate the Parmesan cheese. Serve the spaghetti bolognese immediately topped with Parmesan cheese.