Place a large pan on high heat and fry the pancetta cubes until nicely browned. It is not needed to add additional oil, the pancetta should release enough fat.

Add the bay leaves and the minced beef and let it brown as well. 

Remove the ingredients from the pan and place them into a very large pot, that will serve to cook the whole sauce later.

Place the pan back on high heat and add 2 Tbps of olive oil and fry the carrots, onion and celeriac nicely brown.

As soon as the vegetables get some colour add the leek and the garlic.

Once the garlic and the leek has some colour too, add the tomate paste and mix it with the vegetables, so it can fry a bit as well.

Deglace the pan with the redwine and remove everything that potentially got stuck to the pan. That is all flavour that we want to have in the sauce.

Once most of the wine is evaporated give the vegtables into the large pot as well.

The pan is not needed anymore, so put the large pot on the heat, but reduce to medium.

Add the tomato puree, the broth and the milk to the ingredients and stir occacionally.

Bring the sauce to a boil and then reduce the heat to low and let it simmer until it is almost a thick paste rather then a sauce.

Add the spices to the Bolognese and season with salt to taste. It has to be very strong in flavour.

Now there are two options: Either serve it now with some fresh pasta or let it sit over night to get even stonger in flavour. Option 2 is definately the recommended one!

When you reheat the sauce next day, add a few tablespoons of the pasta cooking water into the sauce and even add all the pasta just before they are cooked, so they can soak in the sauce for a little.

Serve with some pecorino or parmesan and some pesto.