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In a (very good quality, heavy) nonstick or aluminum or enameled cast-iron casserole (the crock pot was once widely used) 9-11 inches in diameter, melt the ground or chopped pork belly with 3 tablespoons of oil.
Then, add the finely chopped herbs (onion, carrot and celery) on the cutting board (do not use the mixer) and wilt the chopped slowly over medium-low heat, always turning with a wooden spoon (the onion should definitely not take on a burnt taste).
Raise the heat and add the minced meat and, still stirring thoroughly, cook it for about ten minutes until it “sizzles”.
Pour in the wine and let it evaporate and withdraw completely, until it no longer smells of wine and, then, add the tomato paste and tomato puree.
While continuing to stir well, pour in a cup of boiling broth (but you can also simply use water) and cook slowly, with the pot covered, for about 2 hours (even 3 hours depending on preferences and the meats used), adding hot broth as needed.
Halfway through cooking, according to an advisable ancient tradition, the milk can be added, which must be allowed to recede completely.
Finally, once the cooking is completed, adjust the salt and pepper.
The Bolognese Sauce should turn out a nice dark orange color, enveloping and creamy.