Step 1

Heat oil over medium heat in a large pot. Add onions, carrots, celery and garlic. Saute for about 10 minutes until vegetables begin to brown.

Step 2

Increase the heat to high and add the pancetta. Saute for 3 minutes. Add the meatloaf mix and the ground pork and continue to cook until meat is no longer pink, breaking up meat with a fork.

Step 3

Add the milk and cook, stirring often until most of the milk is cooked down, about 15 minutes.

Step 4

Add the tomatoes, chicken stock and white wine.

Step 5

Reduce heat to medium low and simmer for 1 hour, uncovered, stirring occasionally.

Step 6

Add the tomato paste and mix until incorporated. Continue to cook for 20 more minutes. Season with the salt and pepper.

Step 7

Cook the pasta in salted water, al dente according to package directions. Drain. Place pasta in bowls and toss with Bolognese sauce. Sprinkle with Parmesan cheese if desired.