I sear my ground beef/pork mix on medium-hihh, then remove it from the pot. I cook diced onion in the grease, then add diced carrot and celery. After they all soften, I mix in tomato paste and let it sear too, but not super long, like 3 minutes max. I deglaze with a cup of white wine (I like using Riesling, but it works with dry wines too), and let the alcohol cook out a little bit, 5 minutes or so. Then I remove from heat, re-introduce the meat and stir, then cover with beef broth, give it another good stir, and add a cup of milk and some shakes of nutmeg. Bake for 3 hours at 375-390 (depends on how much liquid vs char you like), then add pasta, a cup of heavy cream, a hefty scrape’n’stir, and parmesan flakes on top.
Use an oven-safe pot! Also, spice your meat as preferred, I have my own ratio of garlic powder, onion powder, and S&P that I like for ground meats. I find that adding things like oregano, basil, etc take away from the taste of this sauce, but they’re not bad by any means.