Step 1

Cook the VEGGIES Chopped onion, celery and carrot, and garlicCook the MEAT Brown the beef, pork and pancetta, along with the veggiesStir in the TOMATO PASTE & chili flakes and cook a couple minutesAdd the WINE Stir in the wine to deglaze and reduceAdd the MILK Stir in the milk and reduceAdd the other LIQUIDS Add the crushed tomatoes /passata, stock and remaining spices.Stir well and SIMMER for 1-3 hours (Cover partially if desired). The longer it simmers the more flavourful the sauce will be.

Step 2

In a large Dutch oven or heavy bottom pot, heat the olive oil over medium to medium-high heat. Add onion, celery, garlic and carrot. Cook, stirring occasionally, until the vegetables are soft and golden, about 5-7 minutes.Add the ground beef, pork, and pancetta to the Dutch oven. Use a wooden spoon to break the meat apart as it cooks, just until lightly browned. 5-7 minAdd the tomato paste and chili flakes and cook for about 2 minutes stirring often.Add the wine to deglaze and cook until the wine is reduced almost completely, about 8-10 minutes, stirring to scrape up any browned bits at the bottom of the pot.Add the milk and simmer until it has reduced and evaporated, about 8-10 minutes, stirring often.Stir in the tomatoes, broth, bay leaves, Italian seasoning, salt and pinch of black pepper.Bring to a simmer then reduce the heat to the low cooking at a very low simmer for 1-3 hours until the meat is tender and the sauce has reduced and thickened and deepened in colour. If the sauce seems to have reduced too much at any point, add ¼ cup hot water or broth at a time as needed. Taste and test for seasoning adding a pinch of salt or pepper as needed.Stir in the parmesan cheese and the chopped parsley or serve it on the side.Serve the sauce over wide egg noodles or pasta noodles such as spaghetti, pappardelle, tagliatelle, fettuccine, or rigatoni, or toss the pasta in sauce. (See Notes below for cooking pasta and adding it to sauce)