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In a dutch oven or large pot, sauté the pancetta, until crispy. Add the onion, celery and carrots and saute until translucent, salting as you go, around 4 minutes. Add the minced garlic and saute another 2 minutes until fragrant.
Add the ground pork, beef and prosciutto to the pan with the mirepoix and gently cook over medium heat until the meats turn deep brown, salt and pepper as you go.
Add the wine and deglaze, bring up to a simmer and reduce until almost dry, around 5 minutes.
Stir in the stock, milk, and crush the tomatoes with your hands and add to the pot. Season with salt and pepper all over and bring up to a simmer. Partially cover the pot with a lid and reduce for 1 hour. If it starts to get too thick, cover completely with the lid. Simmer for 1 hour.
Remove the lid and check for seasoning. Adjust accordingly and finish. Serve and enjoy!