In a food processor, finely chop the carrots with the onion and celery. Set aside on a plate. Still using the food processor, separately chop the eggplant, then the mushrooms. Finally, chop the pancetta.
In a large skillet over high heat, brown all the vegetables together in the butter and cook until the liquid has evaporated. Season with salt and pepper. Stir in the pancetta, breaking it up with a wooden spoon as it cooks.
Deglaze with the wine and let reduce until almost dry. Stir in the tomato paste and cook for 1 minute. Add the broth, strained tomatoes, bay leaves and pepper flakes. Bring to a boil, cover and simmer for 1 hour, stirring several times.
Uncover and stir in the milk. Continue cooking for 30 minutes, stirring occasionally. Adjust the seasoning. Serve with pasta.
Note from Ricardo
Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.
