Heat a large Dutch oven over medium-high heat. Add the pancetta and sauté, stirring frequently with a wooden spoon, for 5 minutes until some of the fat renders. Add the onion, celery and carrot and continue to cook for 6-7 minutes until softened and fragrant. Add the ground and chopped meats and cook, stirring frequently until deep brown in color.
Add the wine to the skillet, and reduce the heat to medium low. Stir occasionally until the wine has reduced by half, about 3 minutes.
Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Partially cover the pot, and cook for 1 hour, stirring frequently.
Add the tomatoes, crushing them as they go into the pot. Cook uncovered, on medium low heat for another 45 minutes so the sauce resembles a thick, meaty stew. Season with salt and pepper.
In a large baking dish, place a thin layer of your béchamel sauce. Add a layer of pasta and a layer of béchamel on the pasta and a layer of the ragu. Repeat until you have used all of your pasta. On the top layer of pasta, spread the béchamel sauce and top with Parmesan and mozzarella cheese. Cover with Reynolds Wrap and bake at 350 degrees for about 40-45 minutes. Remove the Reynolds Wrap and bake another 10 minutes until golden brown. Once cooked, remove this from the oven and let rest for 10 minutes before serving!