Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Stir in finely diced onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 8 to 10 minutes.

Add the lean ground beef, kosher salt, black pepper, and ground nutmeg. Cook, breaking up the beef, until it is cooked through, about 5 to 7 minutes.

Stir in whole milk and cook, waiting for it to evaporate, about 10 to 12 minutes. Then stir in dry white wine and cook until evaporated, another 10 to 12 minutes.

Add the whole peeled tomatoes and their juices, breaking them into bite-size pieces, and then add the chicken broth. Bring to a simmer. Reduce heat to low and maintain a gentle simmer for about 1 ½ hours, stirring occasionally.