For the meat sauce, put the oil, celery, onion, carrot, garlic and pancetta in another large saucepan. Gently cook together until the veg are soft but not coloured. Tip in all the mince, the milk and tomatoes. Using a wooden spoon, stir together and break up and mash the lumps of mince against the sides of the pan. When the mince is mostly broken down, stir in all the herbs, the stock cubes and wine, and bring to a simmer. Cover and cook for 1 hr, stirring occasionally to stop the bottom catching. Uncover and gently simmer for another 30 mins-1 hr until the meat is tender and saucy. Taste and season.
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