Add the olive oil in a large pot over medium-high heat with the onions, carrots, and garlic. Stir everything frequently for about 7 minutes until the onions are translucent and softened. Then, add in the chopped porcini mushrooms and tomato paste, stirring often for about 4 minutes.
When the tomato paste turns a dark brick red color, add the meat, porcini broth, and broth. Bring everything to a boil. Reduce the heat to medium-low allowing it to simmer and reduce.
Once most of the liquid has evaporated add the wine, stir. Let it reduce again.
When the broth has mostly evaporated, add the milk, nutmeg, pepper, and stir well. Bring it back to a simmer, add salt to taste. Bring the heat down to low and cook it down until it’s the consistency you like.
Serve over bucatini and a garnish of Romano cheese.