1

In a Dutch oven or large pot, heat the olive oil over medium heat. Add the ground beef and pancetta, breaking it up as the beef cooks. Cook for seven to eight minutes or until browned.

2

Stir in the onion, carrots, celery and garlic and cook for two to three minutes.

3

Stir in the beef broth, crushed tomatoes and bay leaves. Cover the pot and simmer slowly for two hours. Make sure to stir it occasionally so it doesn’t stick. If you need more liquid, add some broth or water.

4

After two hours, stir in the milk and cook for another 20 to 30 minutes or until the sauce is cooked to your liking.

5

Remove the bay leaves and serve with your favourite pasta!

6

Notes: Refrigerate leftovers in an airtight container for up to three days or freeze for up to one month. Swap the milk for a dairy-free alternative but make sure it’s unsweetened.