1/4 lb (115 g) pancetta, finely chopped

2 lbs (1 kg) mixture of ground meat (veal, pork and beef)

2 tablespoons (30 ml) olive oil

2 onions, finely chopped

2 carrots, peeled and grated

2 stalks celery, finely chopped

3 cloves garlic, finely chopped

1/2 cup (125 ml) white or red wine

1 can 28 oz (796 ml) crushed tomatoes

3/4 cup (180 ml) chicken broth

3/4 cup (180 ml) milk or 35% cream

1 can 5 oz (156 ml) tomato paste

2 bay leaves

Salt and pepper

In a large skillet, brown the pancetta and meat in the oil, breaking the meat with a wooden spoon. Season with salt and pepper. Transfer to the slow cooker.

In the same skillet, brown the onions, carrots, celery, and garlic. Season with salt and pepper. Add oil, if needed. Deglaze with the wine and reduce for 1 minute. Transfer to the slow cooker.

Add the remaining ingredients and stir to combine. Cover and cook on low for 8 hours. Remove the bay leaf and adjust the seasoning. Let cool and stir so that the surface water is incorporated into the sauce.

Serve over pasta and sprinkle generously with Parmesan cheese.

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