• In a large saute pan or dutch oven over medium low heat add your butter. Let it get all melty and foamy. Then once the foam begins to go away drop in your pancetta and cook for about 3 minutes on it's own.
• Now add the carrots, celery and shallots and make sure you spread them around the pan. Let them cook until they get golden which can take about 30 minutes. If it's cooking too fast turn down your heat a touch. You can also add a touch of water to slow the process if it's cooking too high or fast. You want to continue to stir it occasionally. It's ready when it's golden in colour and smells like it's caramelizing.
• Now add both meats (ground pork and ground beef) and stir really well. Raise the heat to medium and begin to work the meat, breaking it up into small crumbly pieces. This should take about 20 minutes. Do not overcook. Overcooked meat will not absorb flavour well.
• Add your garlic and give it a stir for about a minute or two.
• Now add the wine to the pan. Cook on medium until the wine evaporates, takes about 2 to 4 minutes. If you don't want to use wine add a touch of lemon or balsamic vinegar to give the acid the wine would to the dish.
• Now add the tomatoes, half the paste, all the broth, all the milk, and all your spices.
• Bring to a good boil, you want it starting to bubble up. Then reduce to low heat and let it simmer for about an hour. Give it a stir a few times during that hour. If it seems to be cooking too fast you can lower the temperature and also add some more broth to help.
• Now partially cover the pan, and continue to cook for about another 1 to 1 ½ hours. It should begin to thicken and go a browner colour. For me I like my sauce more red and deeper in flavour so I add the second half of the paste after an hour, then cook for that last half an hour. This really takes the sauce to the next level in my opinion.
• Cover the pan and simmer till noodles are ready.

Putting it together:

• Bring a large stock pot of water to a boil. Add a good amount of salt. Drop in your noodles and cook according to the directions, minus about 1 minute.
• Reserve about 1 cup of pasta water before draining! Just ladle it into a container or dunk a measuring cup into the water.
• Now drain your noodles but DO NOT RINSE.
• Add a little bit of really good olive oil to the noodles. About 2 to 3 tablespoons worth. Mix it up again in the big stock pot.
• Now mix the noodles and the sauce together in either the stock pot you used for the noodles or in the dutch oven your sauce is in. Bring the heat back up to a medium low heat while you toss. This process should only take a minute or two. You want the noodles, olive oil and sauce to all marry together. If it's a tad dry or if you're like me and really like even more flavour, add about ¼ cup of pasta water to the pot now. Give it a good stir. You can add more if you like. Give it a taste and adjust accordingly.
• Serve with a big old carb loving smile and some Parmigiano-Reggiano over top!