Step 1

Combine the celery, onion, carrots and garlic in a food processor. Process until minced.

Step 2

In a large stock pot, cook the pancetta, beef and pork.

Step 3

Continue to cook until the meat is cooked through and no longer pink. Break up the meat while cooking into small crumbles.

Step 4

Then add the vegetables to the pot and cook for 5-7 minutes, or until soft.

Step 5

Add the tomato paste, milk, wine and water.

Step 6

Stir to combine, then bring to a boil.

Step 7

Reduce heat, cover, and simmer for at least 90 minutes.

Step 8

Season with salt and pepper.

Step 9

While sauce is cooking, prepare the spaghetti according to package directions.

Step 10

Serve the pasta topped with the ragu.