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Ingredients

• 2 cups whole milk
• 1/4 cup extra virgin olive oil (EVOO)
• 1/4 pound pancetta, finely diced
• 4 ounces trimmed chicken livers, finely diced (optional, but recommended)
• 2 small onions, finely chopped
• 2 small ribs celery, finely chopped, with leafy tops, chopped
• 1 large carrot, peeled and finely chopped
• 6 cloves garlic, chopped
• 2 small sprigs fresh rosemary, leaves picked and finely chopped
• 2 fresh bay leaves
• 2 1/2 pounds ground beef (chuck or sirloin) and veal mix
• Kosher salt and freshly ground black pepper
• Freshly grated nutmeg
• 2 pinches ground cloves
• 1 1/2 cups dry white wine (about 1/3 bottle)
• 2 cups beef stock
• 2 cups chicken stock or vegetable stock
• 2 cans Italian pureed tomatoes (28 ounces)
• 1 pound egg tagliatelle or bucatini pasta
• 3 tablespoons butter
• Grated Parmigiano Reggiano cheese

Description

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