Tagliatelle al Ragu Bolognese

Ingredients

• 2 tbsp Olive oil
• 1 Onion, finely chopped
• 1 Medium carrot, finely chopped
• 1 Celery stalk, finely chopped
• 2 Celery stalk, finely chopped
• 500 g Ground beef (or a mix of beef and pork)
• 100 g Pancetta, finely chopped
• 1 cup Dry red wine
• 800 g Canned whole tomatoes, crushed by hand
• 2 tbsp Tomato paste
• 1 cup Tomato paste
• ½ cup Milk
• 2 Fresh or dried bay leaves
• Salt
• freshly ground black pepper
• Freshly grated nutmeg, a pinch
• 400 g Fresh tagliatelle pasta
• Salt, for pasta water