Cut the celery and carrot into 1 inch pieces and the onion in half and then into wedges. Place the carrots, celery and onion in the food processor and pulse until everything is broken into a small pieces
Add the olive oil and butter to a large pot on medium high heat and then add in the celery/carrots and onion. Saute for 3-4 minutes until the vegetables begin to soften
Next add in the ground beef and pork and use a wooden spoon to break the meat up. Cook for 5-6 minutes until it begins to lose its pink color (don’t brown the meat)
Add the red wine and simmer uncovered until the majority has evaporated (about 15-20 minutes)
Add the milk and simmer for 10-15 minutes before adding the in the tomato paste, canned tomatoes, cinnamon, bay leaves and beef stock.
Leave to simmer for 60-90 minutes on low heat. Half way through cooking, place a potato masher in the pot and move it around the pot, pressing down to break up any remaining chunks of tomato or meat.If the sauce seems too liquidy, increase the heat and leave it to continue to simmer until it reduces
Notes
Slow Cooker - to make this in a crockpot/slow cooker, use the saute/sear function for steps 1-3. For step 4 put it on low heat and leave to cook for 3 hours on high heat or 6 hours on low heat.