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1
Finely chop onion, carrot, and celery.
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2
In a heavy-bottomed saucepan or Dutch oven over low heat, cook pancetta until all fat is rendered and pancetta is just beginning to brown.
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3
Add chopped vegetables, raise heat to medium, and cook, stirring frequently, until onion is translucent and soft.
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4
Add ground beef (breaking it up with a spoon), 1/4 teaspoon (to start) salt, plus pepper and allspice.
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5
Cook until meat is brown.
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6
When meat has browned, add milk.
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7
When it begins to simmer, reduce heat to low and cook at a gentle simmer, stirring occasionally until milk has mostly boiled away, about 30 minutes.
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8
Add white wine and cook as with milk, until it has mostly boiled away.
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9
Add tomatoes and juice; bring to a simmer.
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10
Cover pot, reduce heat to low, and allow sauce to cook very gently at just barely a simmer, 2 1/2 to 3 hours.
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11
Season to taste with remaining salt.
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12
Just before sauce is done, bring a pot of water to boil, salt it generously, and boil pasta according to package directions.
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13
Drain pasta, mix with a third of the sauce, then plate the pasta and serve with remaining sauce on top with lots of grated Parmesan cheese.
