cut the carrots, onion, celery into medium size chunks

cut the pancetta into small cubes

in big stainless steel pot on the stove cold as always add the pancetta

start it up on low heat and we let the pancetta slowly come up to temperature

render the fat and crispen up the small beautiful pancetta chunks

all the nice juice and fat you got out in the bottom that's going to give a lot of good flavor

remove the pancetta for the pot

add a couple the clarified butter

add the minced beef and the minced pork

crank up the heat and cook until the meat turns brown

use a spoon to break up the meat into small pieces

once the meat turns brown turn down the heat to minimum and take out the meat

add butter into the pan and let it melt

add the chopped onions, carrots, celery, let them sweat out and sauté for 10-15 minutes or until they get nice and soft

create some space in the middle, add the tomato paste and let it cook for 2 minutes

mix everything together

add ½ a bottle of white wine to deglaze the pan

add the pancetta and all of the minced meat

give it a good mix

add the chicken stock

bring it to a simmer

add a pinch of salt and freshly ground black pepper

add a small stick of cinnamon

add the rinds of Parmesan

let it cook and simmer for two-three hours

remove the rinds of parmesan

add the milk and mix it in

let it simmer for about half an hour more until the sauce has the perfect consistency that we're looking for

boil the pasta in a pot and preserve the water once ready

take a pan place it on the stove running on high heat and add 3 spoons of sauce, the pasta and half a ladle of your pasta water, that will make everything stick together.

mix it all in

ready to serve