1. Heat rendered bacon fat over medium heat in a large heavy-bottomed saucepan.
2. Sauté onion, carrot, and celery until soft and onions are translucent, about 15 minutes.
3. Increase the heat; add ground beef, salt and pepper. Break into small pieces using a wooden spoon and until the meat is no longer pink and any liquid/excess fat has evaporated. 
4. Move the meat to the side of the pan and add the tomato paste. Stir and caramelize the tomato paste until it turns a rusty color, about 2 minutes. 
5. Add the oregano, Italian herbs, and red pepper flakes, and stir through the meat mixture. Add garlic and stir until fragrant, about 30 seconds.
6. Add wine and cook until almost evaporated. 
7. Add Ciao Authentica Crushed Tomatoes, beef stock, Parmigiano-Reggiano rind, and anchovy fillet and bring the mixture to a boil.
8. Reduce heat and simmer uncovered for 2 hours, stirring occasionally.
9. Remove rind and anchovies; add in whole milk and 1-ounce Parmigiano-Reggiano. Stir through and simmer for an additional 15 minutes.
10. Keep warm until serving.

*We recommend pairing this sauce with your own homemade Fresh Pasta or homemade Extruded Pasta!