Pasta with Italian Bolognese Sauce

INGREDIENTS

5 tbsp              Olive Oil
200 g               Pancetta (Bacon), Cut Into Small Cubes
5 nos               Big Red Onion, Medium Chop
5 cloves           Garlic, Medium Chop
1 no                Carrots(Big), Medium Chop
5 stalks           Celery, Medium Chop
5 nos               Tomatoes, Cut Into Cubes
2 can               Button Mushroom, Medium Chop
100 g               Parsley, leaves picked and chopped

1 kg                 Ground Pork
1 cup               Red Wine
3 cans             Tomatoes Puree
3 pcs               Bay Leaves
1 tbsp              Ground Black Pepper
1 tbsp              Italian Herbs
Kosher salt To Taste
1 cup              Whole Milk

DIRECTIONS

1)  Saute the the pancetta(bacon) in about 5 tablespoons olive oil in a large sauce pan until aroma.
2)  Add  garlic, onion, carrots, tomatoes and celery, follow by the button mushroom to the pancetta(bacon).
3)  Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon.
     (Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned.)
4)  Add in tomatoes puree to the meat.
5)  Add the bay leaves, Italian herbs, parsley and cook for just 1 minute.
6)  Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
7)  Season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally.
8)  Finish the sauce by adding the whole milk, stir well and set aside, to cool off.