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On low heat, add olive oil and pancetta to a heavy pot and slowly render the fat
Add onion, carrot and celery with a pinch of salt. Sweat gently until soft, pale and sweet, no colour
Grate in the garlic for the final 1–2 minutes, then remove the soffrito and set aside
Return the pot to high heat with a little neutral oil. Add the beef mince, breaking it up and cooking hot to drive off moisture
Once dry, lower the heat slightly and caramelise the beef slowly until deeply browned, scraping the fond regularly
Add the pork belly and gently warm through — no heavy browning
Stir in the tomato purée and cook until it darkens and caramelises
Lower the heat and add the first portion of milk. Let it fully absorb into the meat
Deglaze with red wine and reduce by about half, scraping the pan clean
Return the soffrito to the pot, then add passata, stock, Parmesan rind, bay leaves and a pinch of nutmeg
Bring to a simmer, cover, and cook in a low oven at 120°C for 4½ hours, stirring occasionally
While cooking, make a gastrique by boiling the vinegar and sugar briefly until lightly thickened
Once cooked, remove the bay leaves and Parmesan rind
Finish with a splash of milk, cold butter for gloss, and the gastrique added gradually to balance acidity. Season to taste