Tagliatelle Bolognese

Instructions

1. Prepare the soffritto
   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the finely diced pancetta and cook until the fat begins to render, about 3 minutes. Add the onion, carrot, and celery, and cook gently until softened but not browned, about 6-8 minutes.
2. Brown the meat
   Increase the heat to medium-high and add the ground beef and pork to the pot. Break the meat up with a wooden spoon and cook until it loses its raw color and begins to brown, about 5-7 minutes. Season with salt and freshly ground black pepper.
3. Add wine and tomato
   Add the tomato paste and cook, stirring constantly, for 1-2 minutes until it darkens slightly. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Allow the wine to simmer until it has reduced by half, about 4-5 minutes. Add the crushed tomatoes, beef stock, bay leaves, and nutmeg.
4. Slow simmer
   Bring the sauce to a gentle simmer, then reduce the heat to low. Partially cover the pot and let the sauce simmer very gently for at least 2 hours, stirring occasionally. The sauce should reduce and thicken considerably. In the last 30 minutes of cooking, stir in the milk and continue to simmer uncovered.
5. Cook the pasta
   Bring a large pot of generously salted water to a rolling boil. Cook the tagliatelle according to package instructions until al dente. For fresh pasta, this will be 2-3 minutes; for dried, follow package directions (usually 8-10 minutes). Reserve 1/2 cup of pasta water before draining.
6. Combine and serve
   Return the drained pasta to its cooking pot. Add about two-thirds of the Bolognese sauce and a splash of the reserved pasta water. Toss gently over low heat for 1-2 minutes, allowing the pasta to absorb some of the sauce. Serve immediately in warmed bowls, topped with additional sauce and freshly grated Parmigiano-Reggiano.