Add the pancetta to a large saucepan with a lid, or a dutch oven. Over a medium low heat, fry the pancetta for about 20 minutes until the fat has rendered out and the pieces are crispy. Use a slotted spoon to remove them from the pan. Drain the fat from the pan, leaving about 2 tbsp to fry the meat. Keep the rest to the side.
o, 1 beef stock cube. cover and simmer.
Turn the heat up to medium high and add the ground pork. Use a wooden spoon or spatula to break the meat up as it starts to cook, then leave it alone for about 10 minutes to caramelise and crisp up.
Remove the pork from the pan and do the same thing with the ground beef. Add the pork and the pancetta back to the pan, along with the tomato paste.
Cook this for a few minutes to evenly distribute the tomato paste, then add the wine, salt, bay leaves, milk, crushed tomatoes, soffrito, bouillon cube and a few rounds of freshly cracked black pepper.
Turn the heat down to low, pop the lid on, and leave it to simmer! Every 30 minutes I like to come and check on it, give it a stir, make sure it isn’t drying up. If it is, add 1/2 cup water.
Leave the bolognese to cook for at least 2 hours, 3 if you have the time. The longer it cooks, the deeper the flavour. At the end of cooking, if desired, add the butter for richness.
When ready to serve, cook your pasta a little under al dente, and finish it in a pan with the bolognese sauce to help the flavour soak into the pasta. Serve with plenty of freshly grated parmesan.