To a large, wide pan or a large high-sided skillet. Add the oil and butter over medium-high heat. When the butter is melted and bubbly, add the beef, pork, pancetta, salt & pepper. Brown, breaking up the meat while cooking.
When the meat is browned, add the green parts of the spring onions and carrots, mix well and cook for 3 minutes.
Add the wine, stir and allow to cook and reduce slightly for about 3 minutes. Add the tomato purée, milk, stock and mix well.
To cook the sauce using the fast-track method, bring the sauce to a simmer then turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally
For the slow simmer option: Once you have all the ingredients in, cover with a lid and simmer on very low for 2 – 2.5 hours, stirring every 30 minutes or so. Then uncover and simmer for 20 minutes to thicken the sauce.
When done, taste for seasoning and adjust to your taste.