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1
In a large Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.
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2
Add pancetta, onion, garlic, carrots, celery, thyme, salt, pepper and fennel seeds; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
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3
Add milk; simmer until almost all liquid has evaporated, about 3 minutes.
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4
Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher (I usually just use a fork). .
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5
Bring to boil; reduce heat and simmer until thickened and mixture can mound on spoon, about 1 hour.
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6
Discard bay leaf. Stir in parsley.
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7
(Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 1 month.).
