Peel and chop the onion and the garlic. Clean the carrots and celery stalks and cut them into small pieces. Melt the olive oil and the butter in a thick-bottomed pan and gently fry the onion and garlic.
Add the carrot and celery and fry for a few more minutes. Add the ground beef and the strips of pancetta and stir-fry until the red colour of the minced meat has disappeared. Season with salt, pepper and coriander powder and pour the milk. On low heat without a lid, simmer with the bay leaves until almost all milk is evaporated.
Then add the Cubetti, the tomato concentrate and the red wine and simmer and thicken everything for approx. 90 minutes to a not too thin sauce. Remove the bay leaves before serving.