1) Use a medium grinding disc and grind the celery, carrot, onion, and pancetta. (I use a medium grind, which means the holes are about the size of my pinky fingernail.)
2) Then grind the chicken, pork and veal.
3) Heat the olive oil in a deep, heavy-based Dutch oven or similar pot over medium heat.
4) Add the carrot, celery, onion, and pancetta to the pot and sauté the vegetables until they are lightly browned, about 15 minutes.
5) Season the ground meat with salt and pepper, add it to the pot, and cook it until browned, about 10 minutes.
6) Add the wine and cook until the wine evaporates almost completely and the pan looks dry, about 10 minutes.
7) Add the tomatoes and cook until the mixture darkens considerably and begins to look dry, about 12 minutes.
8) Add the chicken stock and cook, uncovered, on very low heat until the meat is remarkably tender and full of flavor, about 2.5 hours
9) Add the milk and cook for an additional 30 minutes
· Toss the sauce with cooked, drained pasta, adding about a teaspoon of butter and a drizzle of vegetable oil (grapeseed, canola, safflower or soy, but not olive oil) per serving. Top with grated Parmigiano-Reggiano, but leave off the parsley for this one.
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