Bring a large Dutch Oven to medium-high heat.

Add butter and let melt. Add garlic and sauté until aromatic, about 1 minute. Add pancetta and let fat render, about 3 minutes. Add onion, celery, and carrots. Stir and let onions cook down until almost transparent, about 5-6 minutes.  Season veggies with kosher salt and ground black pepper.

Keep the pot at medium high heat and add the pork and beef. Continue stirring until the meat is fully cooked.

Add pomegranate juice (or red wine), whole tomatoes, tomato sauce, and the tomato paste to the pan.  Use a paring knife to cut the whole tomatoes into quarters. Stir to combine.

Add basil, thyme, oregano, and coconut milk (or cream). Stir to combine and then let simmer 1-3 hours, covered. To thicken, simply let it simmer uncovered for about a half hour or so.

Serve with cooked pappardelle pasta and enjoy!