Step 1

In a large stock pot, heat to medium high heat, and add diced pancetta. Cook until crispy, approximately five minutes. Remove pancetta to a plate.

Step 2

In same pot, heat olive oil and add onions, carrots, and celery, and cook for approximately 5 minutes, or until slightly softened. Add garlic and cook for another 30 seconds.

Step 3

Then add ground beef, Italian sausage, and seasonings (Italian Seasoning, oregano, red pepper flakes, salt and pepper) and cook until browned, stirring frequently. Add pancetta back to the pan.

Step 4

When meat is browned, drain some of the grease off. Then add white wine, and simmer until the wine is absorbed.

Step 5

Add milk, and simmer again until reduced, approximately 30-45 minutes.

Step 6

Add crushed tomatoes, tomato paste, and water (or broth). Simmer until reduced, approximately 30 minutes.

Step 7

Simmer on low for another 1-2 hours. You can also transfer to a slow cooker, and let it cook on low all day long. This will make the sauce more tender and more delicious.

Step 8

Serve over pasta (or any vegetable of your choice). Garnish with basil or cilantro, and parmesan cheese.