Prepare and render the pestata: Add the pancetta and garlic to a food processor. Pulse until the garlic disappears into the pancetta fat. Transfer to a heavy-bottomed pot and cook over medium heat until golden and fragrant. Remove and set aside.

Brown the meats: Add the ground pork and beef to the pot with the rendered pestata. Cook until lightly browned, then transfer to a plate and set aside.

Brown the soffritto: Add the onion, carrot, and celery to the pot. Cook over medium heat until deeply browned and fragrant, about 15-20 minutes.

Deglaze the pot: Return the meat and pestata to the pot. Pour in the white wine and simmer until reduced, scraping up any browned bits.

Simmer the sauce: Add the milk, chicken stock, herbs, and bay leaves. Simmer gently for 2.5-3 hours, stirring occasionally, until thick and rich.

Finish the sauce: Remove the herbs and bay leaves. Stir in the lemon juice and cream. Simmer for 5-10 minutes more.

Boil the pasta: Cook your pasta in salted water until al dente. Reserve some starchy pasta water.

Toss with sauce: Add the cooked pasta to the sauce, tossing to coat. Add pasta water as needed to adjust consistency.

Serve: Plate with extra parmesan and fresh rosemary.