In a large skillet add butter, pancetta, carrots, onion and celery. Saute over medium high heat for about 5 minutes.

In a stock pot cook ground beef and pork until browned. Drain grease from meat.

KITCHEN TIP: To drain grease I like to put a strainer over a cereal bowl, pour meat into strainer and allow grease to drain. Then I discard the grease in a grease container.

Pour cooked meat back into stock pot. Add cooked pancetta, carrots, onions, celery, tomato paste and 1 cup chicken stock stir to combine over medium heat for 1 minute.

Using kitchen grade twine tie up thyme.

Add thyme, bay leaves, blended tomatoes and the rest of the chicken stock into pot and bring to boil. Lower heat to simmer and add milk.

Allow mixture to simmer slightly covered for about 3 hours. Serve over pasta of choice and enjoy!