1. In a large skillet over medium-high heat, warm 1 Tbsp olive oil. Cook beef and pork until browned. Add salt and pepper to taste. Remove to paper towels to drain.
2. Cook pancetta for about 7 minutes, or until done. Remove to paper towels to drain.
3. In a large saucepan over medium, heat 1 Tbsp olive oil. Cook onion, carrots, and celery until soft. Add garlic, cook until fragrant. Add tomato paste, stir and cook for about 2 minutes. Add wine; bring to a simmer. Add drained meats, pancetta, milk, tomatoes, bay leaves, cheese, and salt and pepper to taste. Bring to a simmer.
4. Remove contents of saucepan to a slowcooker. Cover and cook on high for 3 1/2 hours. Discard bay leaves, and cheese rind. Toss pasta with 3 cups sauce; reserve remaining sauce.
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|Serving Size: 1 Serving (521g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 215 (34%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 147.7mg||45 %|
|Sodium 665.2mg||23 %|
|Potassium 894.6mg||24 %|
|Total Carbohydrate 60.5g||18 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 50.8g|
|Protein 40.2g||57 %|
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Calories per serving: 636
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