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

Increase the heat to medium-high, then add the ground meat, cooking for 6-8 minutes until evenly browned.

Pour in ½ cup of dry white wine, scraping the bottom of the pan. Cook for about 3-5 minutes until the wine reduces by half.

Lower the heat to medium, stir in 1 cup of milk or heavy cream, and season with nutmeg, salt, and pepper. Simmer for 30-45 minutes until thickened.

Add ½ cup of freshly grated Parmesan cheese, stirring until melted and well incorporated.

Serve hot over pasta, in lasagna, or on baked potatoes.