Ragu Alla Bolognese

Ingredients

• 300 g finely ground beef (chuck and short rib mix ideal) (10 oz)
• 150 g pancetta, finely diced (5 oz)
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 small celery stalk, finely chopped
• 150 ml dry white wine (⅔ cup)
• 250 ml whole milk (1 cup)
• 250 ml beef broth, as needed (1 cup)
• 300 g canned peeled tomatoes, crushed by hand (10 oz)
• 3 tbsp tomato paste (optional, for extra richness)
• Salt, to taste
• Black pepper, to taste
• A pinch of nutmeg (optional)
• 2 tbsp extra virgin olive oil
• 25 g unsalted butter (2 tbsp)
• Fresh tagliatelle
• Freshly grated Parmigiano-Reggiano
• Heavy-bottomed pot or Dutch oven
• Wooden spoon