Saute the onion
, carrots, and celery in about 5 tablespoons olive oil
in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack
up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes
and the parsley and cook for just 1 minute.
Add the wine now and cook until the alcohol
is completely evaporated, scraping up the browned bits on the bottom of the pan.
the tomatoes smooth in a food processor
and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce
by adding the whole milk, stir well and set aside, to cool off.