Melt butter in a dutch oven or other heavy-duty pot over medium heat until it begins to sizzle. Add onion, carrots, celery and pancetta. Cook over medium heat for approximately 7 minutes stirring frequently until onions look translucent.
Add beef, veal, pork, 1/2 teaspoon kosher salt and a few grinds of pepper. The salt will help extract the juices from the meat. Now add the oregano and parsley. Cook stirring constantly, scraping bottom of the pan with a wooden spoon or spatula until meat is cooked but should not get too dry or too browned.
Raise heat to medium high and add 1/2 cup milk and cook scraping bottom of the pan until almost absorbed.
Add nutmeg and 1/4 tsp pepper. Stir in wine and simmer until approximately 5 minutes.
Add tomatoes and 1 1/2 cups broth. At this point you can transport home and simmer for 3 hours at home.
Simmer partially covered stirring every 15 minutes so that liquid can reduce. Turn heat to low and continue simmering for 3 hours. Add more stock if it is needed to keep moist. Using a large spoon you can skim off some of the fat that will rise to the surface of your sauce as it cooks.
Cook pasta according to instructions until al dente.
Stir in remaining 1/4 cup milk 5 minutes before serving and season with salt and pepper to taste.
Toss with pasta and serve with grated parmesan cheese and fresh parsley if desired.