Heat olive oil and unsalted butter over medium heat in a 5.5 qt. Dutch oven.

Add carrot, onions, celery, and 7 cloves of garlic to a food processor and process until finely chopped.

When butter is melted and beginning to sizzle, add the vegetable mixture and season with Kosher salt and pepper. Sauté the mixture until it is significantly reduced and begins to brown, about 15 minutes.

Stir in the ground beef and sweet Italian sausage. Break up the meat with a wooden spoon and cook, stirring occasionally, until the liquid has evaporated and the meat starts to brown, about 15 minutes more. Season again with Kosher salt and pepper.

Stir in tomato paste and cook, stirring frequently, for 2 minutes, until the mixture is a dark red color.

Add 2 cups of milk and cook, stirring occasionally, until most of the milk has evaporated, about 15 minutes.

Add 2 cups of red wine and cook, stirring occasionally, until most of the wine has evaporated, about 15 minutes more.

Use kitchen shears to cut up the tomatoes in the can, then add to the pot with the remaining 2 cups of milk and the chicken broth. Bring the mixture to a boil, then add thyme and reduce to a simmer, cooking uncovered for 3 hours.

Meanwhile, prepare the garlic breadcrumbs. Add ½ cup of breadcrumbs with the remaining 2 tablespoons of olive oil to a skillet. Grate in the remaining clove of garlic and cook over medium heat, stirring constantly until toasted, about 4 minutes. Season with Kosher salt and pepper.

When you are ready to serve, toss the sauce with cooked pasta. Using kitchen shears, cut the fresh burrata into pieces and stir into the pasta and sauce. Top each bowl with the garlic breadcrumbs.