In a food processor add the carrots, onion, celery, and garlic. Pulse until crossly chopped. Be careful not to pulse it too long so that it turns into mush. Remove and set aside on a plate.

Add the pancetta to the food processor and pulse until it is coarsely chopped.

Add to a large skillet and cook the pancetta for 5-6 minutes over medium-high heat or until it starts to crisp. Remove and set aside on a plate.

Add in the ground beef and ground pork. Cook and crumble until it is cooked throughout. You want the crumbles to be pretty small so it might take some extra work.

Add the veggies, pancetta, white wine to the skillet. Allow it to deglaze.

Add in the crushed tomatoes, tomato paste, and chicken broth.

Let it simmer on low for 2 hours for the flavors to blend and for it to thicken.

The last 15 minutes of cooking add the milk. Season to taste. Serve while warm.