Melt oil in a Dutch oven or stock pot on medium heat. Add the onions and saute for about 5 min or until the begin to soften and turn translucent. Add the carrots, celery, and garlic and continue to cook for an additional 5 min. Add in the chopped bacon and ground beef. Continue to cook, breaking up the beef as it browns, until the beef is no longer pink.

If you used a higher fat ground beef, you may need to spoon out some of the extra fat at this point. I used a lean ground beef and it wasn't necessary.

Stir in the chicken stock, milk, tomato paste, diced tomatoes, and seasonings. Bring to a boil, then reduce heat and simmer for 35 min, stirring occasionally.

Serve over your favorite pasta or pasta equivalent.