In the 8-quart stock pot, warm the olive oil and sauté the onions, carrots, celery, and garlic over medium heat until the vegetables are shiny and soft, about 5 to 6 minutes. Reduce heat to a simmer.
In the large skillet, crumble the Sweet Italian Sausage and cook over medium heat just until browned but not cooked through, about 5 to 7 minutes. Strain and transfer to the pot with the vegetables and cover. Drain the fat. Repeat with the ground beef, 1 pound at a time. Repeat with the bacon, drain the bacon fat, then deglaze the pan with a little of the wine.
Stir the tomato past and lactose-free milk in with the meat and vegetables. Cook covered over medium-low heat for about 1-½ hours, stirring occasionally. Stir in the wine and cook uncovered at a simmer for 4 to 6 hours, stirring occasionally. The sauce will be thick and rich.
Season with a little salt and pepper to taste and simmer for about 15 more minutes, then serve with cooked fettuccine noodles and grated Parmigiano Reggiano or Grano Padano cheese.