In a large skillet, heat the olive oil over medium heat. Add the pork and beef and cook, breaking up into smaller pieces, until no longer pink. Add the pancetta, butter, carrots, onion, celery, and garlic and cook until softened. Add the white wine, tomato paste, beef stock, salt, pepper and milk and bring to a simmer. Cover and cook for 30 minutes to 1 hour.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil.
Toss the pasta with the sauce and serve, garnished with shaved parmesan.