Saute bacon in skillet until crisp. Remove to drain on paper towels and pour off most of drippings. Saute onion, celery, carrot and garlic in skillet until translucent. Add bacon and seasonings and cook for 5-10min. Remove bay leaves.

Pour into heavy stock pot. Add a scant amount of reserved bacon drippings to skillet and saute mushrooms until brown, then add to vegetable bacon mixture. In same skillet brown pork and beef, drain and return to skillet with milk. Simmer 10 min until milk has absorbed into meat.

Add meat to vegetable mixture then carefully pour in the tomatoes, spaghetti sauce and wine and season with salt and pepper and add to pot. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 3-4 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper. Makes 14 cups. Can be frozen