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

Add 1 pound of ground meat to the skillet. Cook until browned, about 8–10 minutes, breaking it apart with a wooden spoon.

Pour in 1/2 cup of dry white wine and stir to deglaze the pan. Let simmer for 3–5 minutes until the alcohol evaporates.

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

Stir in 1/2 cup of freshly grated Parmesan cheese until melted and well combined. Adjust seasoning as necessary.

Serve over freshly cooked pasta or use as a layer in lasagna or a topping for baked potatoes.