Finely dice the onion, 3 celery stalks, and 2 carrots.

Heat 2 tbsp extra virgin olive oil in a large heavy pot over medium heat.

Add the diced onion, celery, and carrots to the hot oil.

Cook the vegetables for 8 minutes until softened, stirring frequently.

Add 150 g pork pancetta to the pot.

Cook the pancetta for 5 minutes until its fat renders.

Add 400 g beef pulp and 300 g pork pulp to the pot.

Break up and brown the meat for 10 minutes until no pink pieces remain.

Pour 500 ml red wine into the pot.

Simmer for 10 minutes until most of the wine has evaporated.

Stir 120 g tomato paste into the browned meat mixture.

Add 300 g tomato passata and stir until the sauce is uniform.

Season the sauce with 1/2 tsp salt and 1/4 tsp black pepper.

Bring the ragù to a gentle simmer over low heat.

Cook uncovered for 150 minutes, stirring occasionally to prevent sticking.

Pour in 250 ml whole milk during the final 30 minutes of cooking.

Simmer for 30 minutes until the ragù is thick, glossy, and tender.