Sauté the pancetta in a little olive oil.

Add the finely chopped celery, carrot, and onion.

Add the ground pork.

Add the ground veal.

Deglaze with the white wine.

Add the tomato paste, partially cover, and simmer for 1 1/2 hours.

Add half the milk, cover, and cook for another 1 1/2 hours.

Add the remaining milk.

Turn off the heat, cover the pot, and let it rest overnight.