Step 1

Add the pancetta to a large stockpot and cook over medium-high heat, stirring occasionally, until lightly crispy.  There should be about 1 to 2 tablespoons of grease that has rendered in the stockpot, but if not, add in a drizzle of olive oil to supplement.

Step 2

Add the onion, carrot and celery to the stockpot and stir to combine.  Sauté for about 7 to 8 minutes, stirring occasionally, until the veggies are softened.  Add the garlic, anchovy filets and crushed red pepper flakes and stir to combine.  Sauté for 2 more minutes, stirring occasionally, until fragrant.

Step 3

Add the ground beef and Italian sausage and toss to combine with the veggies.  Cook until the meat is completely browned, breaking up the meat with a wooden spoon as it cooks and flipping it only occasionally so that it can get a bit browned and crispy on the bottom.

Step 4

Add the wine and use the wooden spoon to thoroughly scrape up any browned bits that are stuck to the bottom or sides of the pan.

Step 5

Add the San Marzano tomatoes, tomato paste, thyme, bay leaf and stir to thoroughly combine.  Continue cooking until the sauce just barely reaches a simmer.  Then reduce heat to low, cover the stockpot with a lid, and simmer anywhere from 30 minutes to 3 hours.  (I recommend at least a 2-hour simmer for optimum flavor.)  Be sure to check on the sauce and give it a stir every 30 minutes or so to be sure that the bottom does not burn.

Step 6

Remove and discard the thyme/rosemary sprigs and bay leaf.  Add the milk and stir until combined.  Give the sauce a taste and season with however much additional salt and pepper you believe it needs.  (I typically add in at least a few teaspoons of salt and some generous cracks of black pepper.)  If the sauce seems too thick, you can add in a bit of water (starchy pasta* water works best) to thin it out.

Step 7

Serve warm with pasta, gnocchi, roasted eggplant, or whatever sounds good (see notes below) and garnish with lots and lots of freshly-grated Parmesan cheese.  Enjoy!