Summer Veggie Bolognese

2 tablespoons vegetable oil

4 ounces pancetta or bacon, diced

1 pound ground beef

1 pound ground pork

2 carrots, diced

2 stalks celery, diced

1 onion, diced

1/2 eggplant, diced

1 zucchini, diced

1/2 cup tomato paste

1 (14-ounce) can crushed tomatoes

2 cups chicken stock

2 cups milk

1-pound cooked pasta, for serving 

In a large Dutch oven, heat oil. Add pancetta and cook until golden, about 3 minutes. Add ground beef and pork and cook until brown, about 5 minutes. Add vegetables and cook until starting to soften, about 5 minutes. Add tomato paste and cook until dark red, about 3 minutes, then stir in crushed tomatoes, stock and milk. Reduce heat to medium low and simmer until vegetables are soften and sauce has thickened, about 35 minutes. Serve over pasta.