Heat the oven to about 160 C
On the hob, gently sweat off the onions and carrots so that they are fully cooked, but not browned and then add the pancetta.
When the pancetta has some colour and is starting to turn crispy, add the beef and sear the meat well.
Once the beef is brown add the tomatoes, bay leaf, milk and about 200ml of water and season.
Cover the pan with a lid and transfer to the oven for around two hours.
After around two hours the sauce should be fully cooked so remove from the oven and fork the meat into smaller pieces; to a consistency a little like pulled pork or crispy duck.
Cook the pasta and drain, reserving a little of the liquor.
Add the sauce to the pasta and stir to cover the pasta.
Transfer to a plate and sprinkle a generous amount of Parmigiano-Regganio over the pasta.
The longer the cooking time the more flavoursome the sauce and more tender the meat.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.