Combine the diced vegetables and garlic cloves in a food processor. Process the vegetables until they resemble grains of rice. Remove from the food processor and set aside.

Add the oil and preheat the pot to 350°F/175°C (medium).

Cook the pancetta for 2 minutes and 30 seconds, stirring frequently until it begins to brown.

Reduce the temperature to 325°F/160°C (medium) and cook the vegetables for 3 minutes and 30 seconds, stirring occasionally until softened.

Using a sturdy spoon or spatula break the ground meat into pea sized pieces, Cook the ground meats for 6 minutes or until it begins to brown.

Reduce the milk for 6 minutes, stirring frequently so it doesn't burn. Reduce the milk until you can easily see the bottom of the pot when you stir.

Reduce the wine for 7 minutes and 30 seconds, stirring frequently. Reduce until you can easily see the bottom of the pot when you stir.

Stir in the tomato puree. Simmer the sauce at 220°F/105°C for 30 minutes or until you can easily see the bottom when you stir. Stir occasionally, once fully cooked, remove the pot from the heat.

Serve the bolognese over your favorite pasta, finished with grated parmesan and picked basil, or reserve it for later use.