The Best Spicy Spaghetti Bolognese

Before you start cooking, peel and finely dice the carrot. Dice the celery stalk, finely chop the onion and mince the garlic cloves.
Bring a large pot with generously salted water to a boil.
Heat oil and butter over medium in a large heavy bottomed pot. Add onion, garlic, carrot and celery stalk. Cook for 5 minutes until soft and fragrant. Reduce heat if needed. Add pancetta and cook for 3 minutes.
Add ground meat mixture, break up into pieces with a wooden spoon and cook until it starts to brown. Season with salt, pepper and sugar. Add 'Nduja and continue to cook while stirring until the 'Nduja is completely dissolved.
Pour in red wine and simmer for 3 minutes. Next stir in tomato paste, add puréed tomatoes and bay leaves. Stir and simmer for at least 15 minutes.
In the meantime, add spaghetti to the pot with boiling water and cook according to package instructions. Scoop up ½ cup of the cooking water right before draining the pasta.
When ready, add milk and Parmesan to the sauce. Stir until combined. Toss with spaghetti and add a splash of cooking water, if needed. Enjoy!