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In a sauté pan large enough to cook the ground beef add 2 tablespoons of olive oil and when hot add the beef and cook until golden browned, allowing any excess water to evaporate.
In a large Dutch oven, warm the pancetta and cook until the fat is rendered. You can add a tablespoon of olive oil if you think you need it! After the Pancetta has released enough fat, add the onion and cook until light golden brown.
Stir in the tomato paste and allow it to caramelize briefly. Add carrots and celery, then add the crushed tomatoes and red wine, letting the wine reduce.
Pour in the beef broth, Add the beef if it is nice and golden brown, then cover and simmer gently for about an hour.
After an hour, remove cover and add the milk, stir, and continue simmering not covered for another hour, ensuring the sauce remains moist, adding more broth if needed.
Season with salt and pepper. Toss with cooked pasta and serve topped with grated Parmesan. Enjoy! And there will be plenty of sauce for leftovers 👍