Best-ever Bolognese sauce

3 carrots, minced, 3 stocks celery minced, 2 onions minced, 6-8 cloves garlic, 4 oz pancetta (Italian BACON)take pancetta and garlic and pulse in a food processor until its chopped fine. place a heavy deep pot like a Le Creuset on the stove, add the pancetta/garlic mixture and turn the burner on medium low…add a couple swigs of EVOO. let cook until the bacon is rendered and it starts to brain. You cannot be in a hurry with this recipe, do it on a day when you have TIME. Add in the minced mirepoix. let this cook at least 20-30 minutes. add more EVOO if needed. add 2-3 fresh bay leaves, 4 rosemary sprigs chopped fine and fresh thyme chopped fine. season with salt and pepper. add a can of tomato paste and let cook til it takes on a rich dark color. push this soffrito to the side and add to the pan one pound of good ground beef, one lb ground veal and a lb of ground pork. Season with more salt and pepper you may need to turn the heat up a bit now. Break up the meat as it cooks and its very fine. let it brown some…deglaze the pot with 1-2 c. white wine. Now add a 28 oz can of crushed tomatoes, 2 c of good chicken broth and a rind from parmesan cheese. Let this now simmer on low, partially covered for at least 2 hours…taste the seasonings and adjust. Towards the end, add about a cup of milk or cream to the sauce. Serve with hot cooked pasta, allowing the sauce and a healthy amount of the sauce cook together in a skillet til piping hot and the pasta is coated well. Top with freshly grated Parmesan. Enjoy! this sauce freezes well.