Ingredients:

• 3 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 large carrot, finely diced
• 1 small onion, cut into same size dice as carrot
• 3 celery stalks, cut up into same size dice as carrot and onion and in the same amount
• 1/3 cup diced pancetta
• 1 1/2 lbs ground beef and veal total (I used ground pork instead of veal.)
• 1 cup whole milk
• 1 cup dry, white wine-I used red Chianti wine.
• 28-oz can whole or crushed tomatoes, I used whole plum tomatoes.
• A pinch of ground nutmeg
• 300gr (3/4 lb or 1 1/2 cups) tagliatelle. Mine was homemade.
• Salt to taste
• Lots of Parmigiano, grated

First do the chopping of the veggies. Add the oil and butter to a heavy bottomed stock or sauce pot and set to med-high. Add the battuto (veggie mix) to the oil/butter, stirring to coat, and allow to soften, about 5-6 min., do not brown, just soften or wilt.

At the 4 min. mark, I added in the pancetta.

Next add all the meat to the pot.

Using a wooden spoon, break up the meat into miniscule pieces as it cooks.

Note- do not brown to the point of searing, just cook long enough for the pink to leave and you are left with tiny brown meat pieces. Add in the cup of milk and turn up the heat. Bring to a boil and allow all the milk to evaporate, this takes about 15-20 min.. Next, add in the wine and allow it to evaporate. You only want to see the oil in the pot, not milk or wine.

Add the whole can of tomatoes and using the wooden spoon, break up the tomatoes into chunks.

Stir in the nutmeg and a pinch or so of salt and lower the heat so that the sauce just bubbles occasionally. Don’t boil, but let it simmer for a few hours, three at least, for the best flavor. DO NOT COVER! Stir often.

This smelled wonderful all day long. Taste occasionally and add salt as needed.