- In a saucepan over medium-high heat, brown the pancetta in the oil. Add the vegetables and garlic and cook for 5 minutes. Add the meat, breaking it up with a wooden spoon, and cook until it starts to brown and any cooking liquids have evaporated.
- Add the wine and reduce by half. Add the milk and simmer gently for 5 minutes. Add the remaining ingredients and cook over low heat for about 2 hours. Adjust the seasoning. Serve the sauce with al dente pasta or on a bed of spaghetti squash.