1. In a large skillet over medium-high heat, warm 1 Tbsp olive oil. Cook beef and pork until browned. Add salt and pepper to taste. Remove to paper towels to drain.
2. Cook pancetta for about 7 minutes, or until done. Remove to paper towels to drain.
3. In a large saucepan over medium, heat 1 Tbsp olive oil. Cook onion, carrots, and celery until soft. Add garlic, cook until fragrant. Add tomato paste, stir and cook for about 2 minutes. Add wine; bring to a simmer. Add drained meats, pancetta, milk, tomatoes, bay leaves, cheese, and salt and pepper to taste. Bring to a simmer.
4. Remove contents of saucepan to a slowcooker. Cover and cook on high for 3 1/2 hours. Discard bay leaves, and cheese rind. Toss pasta with 3 cups sauce; reserve remaining sauce.