Render Pancetta Fat: In a cold Dutch oven, add diced pancetta and set heat to medium. Let the fat slowly render out and cook pancetta until lightly crispy. Remove with a slotted spoon and set aside. Leave the fat in the pot.

Sauté the Vegetables: Add diced onion, carrot, and celery to the rendered fat with a pinch of salt. Sauté over medium heat until just translucent—don’t brown.

Brown the Meat: Add ground pork and beef. Raise heat to medium-high and break apart the meat thoroughly with a wooden spoon or spatula. Cook until the liquid evaporates and the meat begins to brown on the bottom—flavor lives in that fond.

Bloom the Garlic & Tomato Paste: Push the meat to one side of the pot and add the sliced garlic into the fat. Let it cook until fragrant, about 30 seconds, then stir everything together. Add the tomato paste and cook, stirring often, until it deepens in color and starts to stick and caramelize—2–3 minutes.

Deglaze & Simmer: Pour in the wine to deglaze, scraping up any browned bits. Simmer until reduced by half. Add the passata and beef stock, stir well. Return pancetta to the pot along with bay leaves and Parm rinds if using.

Low & Slow: Cover and reduce heat to low. Simmer gently for 1 hour, stirring every 10–15 minutes to prevent sticking.

Add Milk & Reduce Again: After an hour, stir in the milk. Simmer uncovered for another 30–40 minutes, until the sauce is thick and rich. Adjust seasoning with salt and black pepper to taste.

Finish the Pasta: Cook your pasta in salted boiling water until about 70% done. Drain (reserving some pasta water) and transfer pasta to a separate pan with enough ragù to coat generously. Add a ladle of pasta water and finish cooking the pasta directly in the sauce, tossing to emulsify and coat thoroughly.

Serve: Grate in Parmigiano Reggiano and toss to aerate the sauce. Plate in warm bowls, top with more Parm and a crack of black pepper. Serve immediately.