Bolognese Sauce

2 tablespoons olive oil, divided
1 1/4 pounds ground beef
1 1/4 pounds ground pork
Kosher salt and freshly ground pepper, to taste
4 ounces pancetta or bacon, sliced
1 yellow onion, finely diced
2 carrots, peeled and finely diced
1 celery stalk, finely diced
5 garlic cloves, minced
1/3 cup (3 oz) tomato paste
1 cup dry red wine
1 cup milk
2 (28 ounce) cans whole tomatoes, passed through a food mill*
2 bay leaves
1 bunch fresh thyme, tied together with kitchen string
1 Parmigiano-Reggiano cheese rind
1 pound fresh pasta, such as fettuccine, tagliatelle, or pappardelle, cooked until al dente and drained
Grated Parmigiano-Reggiano cheese for serving

Directions:
In a large, heavy pot, heat 1 tablespoon of the olive oil over medium-high heat. Add in the ground beef, ground pork,  salt and pepper to taste and cook until browned. Transfer the meat to a paper towel-lined plate. Add the pancetta/bacon and cook until crisp, 5 to 7 minutes. Transfer to the paper towel-lined plate to drain. Turn the heat down to medium and add in the remaining oil.
Add the onion, carrots, and celery and cook until soft and tender. Add the garlic and cook for about a minute. Stir in the tomato paste and cook till heated, just a few minutes, then add the wine and simmer until almost evaporated,  Add the milk, tomatoes, bay leaves, thyme, and cheese rind the stir until combined and heated through.  Add in the meats and season with salt and pepper bringing to a simmer. Cover partially, you want the sauce to thicken it will take about 2 hours. When sauce is thick, discard your bay leaves thyme and the cheese rind. Season with salt and pepper and serve

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