Dice celery, carrot, and onion. Heat oil and butter in a casserole, add vegetables and soften on low heat.

Add bay leaf, sage, and rosemary to the soffritto before adding the meats.

Add ground pork and beef. Brown on high heat, stirring and crumbling with a wooden spoon.

Deglaze with white wine and let it evaporate completely.

Season with salt and pepper, cook on very low heat for at least an hour.

Add milk, mix on medium heat; once milk is absorbed, ragù is ready.

Add butter in a frying pan, once melted, add diced pancetta. When semi-crispy, add ragù, mix and cook for a minute.

Finally, add fresh cream, mix on medium heat for 3-4 minutes.

Boil water in a pot, salt it then cook the pasta. Drain when very al dente, then add to the pan, mix vigorously on high heat.

Add plenty of cheese, quickly mix on medium heat, plate, and add sauce from the pan to taste, serve.