Add pancetta to pan, and cook 2 minutes, stirring occasionally.
Add chopped onion, chopped celery, and chopped carrot; cook 10 minutes or until tender, stirring occasionally.
Add ground veal, ground pork, 1 teaspoon salt, and pepper; cook 5 minutes or until browned, stirring to crumble. Stir in wine. Cook for 3 minutes or until liquid almost evaporates, stirring occasionally. Stir in tomato paste. Reduce heat to medium-low.
Place 5 parsley sprigs and next 3 ingredients (through thyme) on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
Add cheesecloth bag and milk to pan; bring to a simmer. Simmer on low heat 1 hour or until thick, stirring occasionally. Discard cheesecloth bag.
Bring 6 quarts water and remaining 1 tablespoon salt to a boil in an 8-quart pot.
Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until al dente.
Drain.
Place 1 cup pasta in each of 6 shallow bowls; spoon about 3/4 cup sauce over each serving.
Sprinkle each with 1 tablespoon chopped parsley.
Wine note: A pasta with Bolognese sauce needs a wine that will balance the richness of the pork, veal, and pancetta, plus mirror the acidity of the tomato paste. A wine made from sangiovese grapessuch as Chiantiis ideal. Opt specifically for a Chianti Classico, which is richer and earthier than basic Chianti. A great wine for the price is the Banfi Chianti Classico 2005 ($14). Karen MacNeil
