Add the pancetta to a large pot over medium heat and cook for 4-5 minutes or until the fat has rendered and the pancetta is golden. Add olive oil, onion, carrot, celery and a pinch of salt. Sautè for 6-7 minutes, stirring regularly or until the soffritto has softened and become aromatic.
Increase the heat to medium-high. Add the beef, veal, and pork mince and cook for 8-10 minutes, or until no longer pink and the water retention has evaporated. Season with salt and pepper.
Add red wine and tomato paste and bring to a simmer. Allow the red wine to reduce by 75%. Add the tomato passata and water to rinse the jar. Mix well and season to taste with salt and pepper.
Bring the sauce to a light boil, mix well, reduce the heat to medium-low and simmer for a minimum of 2 hours, up to 5 hours for a deeper, richer flavour profile.
At this time, prepare your pasta by bringing a pot of water to a boil and season generously with salt. Cook the pasta for 1 minute less than the packet instructions. Reserve some pasta water.
Once the ragu has been cooking for at least 2 hours, add the milk and mix well, being gentle so it doesn’t split. Check the seasoning and remove it from the heat.
In a pan or a bowl, add a ladle or two of ragu, the cooked pasta, a small handful of Parmigiana Reggiano, and freshly torn basil leaves. Mix well, coating the pasta in the meat sauce. Adjust the consistency with reserved pasta water if needed. Serve in bowls and garnish with more Parmigiano Reggiano and freshly torn basil leaves. Dig in.