Heat olive oil in a large, heavy-bottom pot or Dutch oven (at least 5 quarts) over medium-high heat. Add onion, carrots, celery, garlic and thyme. Season with salt and pepper. Cook, stirring regularly with a wooden spoon, until vegetables are tender and have released their juices, about 7 to 9 minutes.

Stir in chicken livers and cook over high heat for 2 minutes.

Add beef, veal and pork, stirring and breaking up over high heat. Season again with salt and pepper. Continue to cook over high heat until the meat is brown, stirring regularly and scraping the bottom of the pot as necessary to keep the meat and vegetables from scorching, about 10 minutes.

Once the meat is browned, reduce heat to medium. Stir in tomato paste. Let cook for about 20 minutes, stirring regularly.

Add wine, bring to a boil and let cook until reduced by half.

Add milk and bay leaves and bring to a boil. Reduce the heat to a simmer and cook for 1-1/2 to 2 hours, stirring occasionally. You may need to add a bit of water (or chicken stock) if you need to thin the sauce a bit.

Taste sauce and season with salt and pepper if necessary.

Remove from the heat and stir to release steam and allow it to cool slightly. Skim the fat off the top with a ladle and discard. Remove the bay leaves.

Serve with your favorite short or long pasta (regular or gluten-free) and freshly grated Parmigiano-Reggiano cheese and fresh basil (freshly torn)

Sauce keeps refrigerated for up to 5 days or frozen for up to 6 months.