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You know you love it and you know you make it your own special way if you've ever made it before.
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Here is my take on the classic, if only to be used as a helpful reminder to make-ahead a batch especially in the winter months.
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Warm 2 cups milk in small pot over lowest heat.
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Heat 1/4 cup olive oil in a large Dutch oven over medium to medium-high heat.
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Add the pancetta and cook until lightly brown.
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Then add the chicken livers, and cook almost through.
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Add the onions, celery, carrots, garlic, rosemary, and bay leaves, and cook until tender, 10 minutes.
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Add the ground meat and cook through breaking into pieces, but do not brown.
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Season with salt, pepper, nutmeg, clove, and stir in the wine and allow it to cook into the meat, 2 to 3 minutes.
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Add the warm milk to the meat and allow it to absorb into the meat for 1 minute.
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Stir in the beef stock, vegetable stock, and tomatoes.
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Bring to a simmer, then reduce the heat and simmer over low heat for 2 hours, stirring occasionally.
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Divide the sauce in 1/2, cool, and freeze one batch.
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Cool and store the remainder for a make-ahead meal within the week.
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Alternately, cook pasta to al dente, thin the sauce a bit with a bit of starchy pasta water and toss with pasta dressed with butter to combine.
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Top with grated cheese and chopped celery leaves.
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Serve with green salad.
