Spaghetti With Pork Bolognese

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1 1/2 tablespoons extra-virgin olive oil

2 cups finely chopped onion

1/2 cup finely chopped carrot (about 1 medium)

1/2 cup finely chopped celery (about 1 stalk)

1 1/2 teaspoons chopped garlic

1 teaspoon kosher salt, divided

1 bay leaf

1 pound ground pork tenderloin

3/4 pound ground pork

2 ounces pancetta, finely diced

1/4 cup tomato paste

2 cups chopped plum tomato (about 1/2 pound)

1 1/2 cups organic vegetable broth (such as Swanson)

1 cup dry white wine

1 cup 1% low-fat milk

1/8 teaspoon grated whole nutmeg

1 (2-ounce) piece Parmigiano-Reggiano rind

1 (3-inch) cinnamon stick

1/2 teaspoon freshly ground black pepper

8 cups hot cooked spaghetti (about 16 ounces uncooked)

1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano

1/2 cup chopped fresh parsley

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