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Ingredients

• 2 cups whole milk
• 1/4 cup extra-virgin olive oil
• 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 or vegetable stock
• 2 (28-ounce) cans Italian pureed tomatoes
• 1 pound egg tagliatelle or bucatini pasta
• 3 tablespoons butter
• Grated Parmigiano-Reggiano cheese

Description

Make Ahead And Save And Freeze Some Sauce For Later Dish You Know You Love It And You Know You Make It Your Own Special Way If You've Ever Made It Before. Here Is My Take On The…

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