Directions

1. Place the tomatoes and juice in a food processor and pulse until they are in pieces and set aside.
2. Place a large pot on medium-low heat and add the olive oil.
3. Add the pancetta and sauté for 5 minutes and then add the celery, carrot and onion and continue to cook for approximately 10 minutes until the vegetables are soft and translucent.
4. Adjust the heat to medium and add the ground beef, salt and pepper to the pot. Make sure to break the meat into small pieces and cook until the meat is browned.
5. Add the wine and let it simmer until it has evaporated, scraping the bottom of the pot to loosen all the cooked ingredients.
6. Add the milk, letting the mixture simmer gently until the liquid has cooked down.
7. Turn the heat to medium and add the pulsed tomatoes and stir the mixture thoroughly. When the mixture begins to bubble, turn the heat to low and cook, uncovered, for at least two hours. Make sure to stir occasionally and check that the sauce is not sticking to the bottom of the pot. If needed, add ½ cup of water at a time and stir to combine. Just make sure the water has completely evaporated.
8. After 2 hours of cooking, the sauce will have thickened. Stir the sauce to combine all the ingredients again and add the heavy cream. Stir and cook at a low simmer for 15-20 minutes more until the sauce is thick and creamy.
9. Taste the sauce and add additional salt and pepper as needed.
10. With the heat on low, add the cooked al dente pasta, stir and cook for 2 minutes so the pasta is coated. Remove from heat.
11. Stir the mixture to ensure pasta is coated evenly and serve with the grated Parmigiano-Reggiano cheese.

NOTE: Serving - Makes 4 large portions or 6 smaller sized ones.