Eggplant and Mushroom Bolognese Sauce

Ingredients

• • 2 carrots
  • 1 onion
  • 1 celery stalk
  • 1 lb (450 g) eggplant
  • 6 oz (170 g) Portobello mushrooms
  • 4 oz (115 g) pancetta, diced
  • 3 tbsp (40 g) butter
  • 1/4 cup (60 ml) red wine
  • 1/3 cup (75 ml) tomato paste
  • 2 cups (500 ml) chicken broth
  • 1 cup (250 ml) strained tomatoes
  • 2 bay leaves
  • 1 pinch red pepper flakes
  • 1/2 cup (125 ml) milk