Step 1: Prepare your vegetables by finely chopping the carrots, onion, and celery. Mince the garlic cloves. Dice the pancetta.
Step 2: In a large, heavy-bottomed pot or Dutch oven, cook the diced pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
Step 3: Add the chopped carrots, onion, and celery (the 'soffritto') to the pot and sauté over medium heat until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 4: Add the ground beef and ground pork to the pot. Break up the meat with a spoon and cook until browned, about 10-15 minutes. Drain any excess fat if necessary.
Step 5: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine has almost completely evaporated, about 5-7 minutes.
Step 6: Stir in the crushed tomatoes, tomato paste, and chicken broth. Bring the sauce to a gentle simmer, then reduce the heat to low. Stir in the whole milk and the reserved crispy pancetta.
Step 7: Season with salt and pepper. Cover the pot partially and let the Bolognese sauce simmer gently for at least 2-3 hours, stirring occasionally. The longer it simmers, the richer the flavor will be. If the sauce becomes too thick, add a little more broth or water.
Step 8: Taste and adjust seasoning as needed. Serve hot with your favorite pasta, such as tagliatelle or pappardelle, and a sprinkle of freshly grated Parmesan cheese.