Make the Sauce

• Finely chop the pork belly/pancetta. Mince the onion, carrot and celery. 
  .3 lb pancetta, 3 ribs celery, 1 onion, 1 carrot
• Melt the butter in a large sauce pan or skillet.
  3 tbsp butter
  
• Sauté the vegetables until tender and translucent.
  
• Make a well in the center of the vegetables. Add the pancetta and cook until no longer red. 
  
• Make a well and add the ground beef. Cook until no longer red.
  1 ¼ lb ground beef
  
• Slowly add the red wine a little at a time. Let the wine reduce and continue adding slowly until all of the wine has been added. 
  1 cup red wine
  
• Add the tomato puree. Stir. Cover and simmer on low heat for 2 hours. 
  21 oz tomato puree
  
• After two hours, slowly add the whole milk over the course of an hour. Simmer over medium-low heat and stir frequently. Salt and pepper to taste!
  2 cups 2% milk, 1 cup beef broth, fine salt, black pepper
  
• Buon appetito!