Spinach Tagliatelle with Ham-Mushroom Sauce – Rachael Ray

Ingredients

• Salt and pepper
• 1 pound spinach tagliatelle
• 1/4 cup extra virgin olive oil (EVOO)
• 1/2 pound crimini mushrooms, finely chopped
• 1/4 pound chunk pancetta or guanciale, cut into 1/4-inch dice
• 1/4 pound chunk prosciutto cotto or other mild ham, cut into 1/4-inch dice
• 3/4 pound ground veal
• 1 small onion, finely chopped
• 3-4 cloves garlic, finely chopped
• 1 large bay leaf
• Nutmeg, for grating
• 2 tablespoons tomato paste
• 1 cup chicken stock
• 1/2 cup dry white wine
• 1/2 cup whole milk
• 1/2 cup freshly grated Grana Padano cheese or Parmigiano Reggiano cheese (a generous handful)