Italian Tagliatelle al Ragù (with authentic Bolognese Ragù)

In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the finely diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta and set aside, leaving the rendered fat in the pot.

In the same pot with the pancetta fat, sauté the finely chopped onion, carrots, and celery (soffritto) over medium heat until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another 1 minute. Then, add the ground beef and pork, season with salt and pepper, and brown thoroughly, breaking it up into small pieces, for about 10-15 minutes. Ensure no large chunks of meat remain.

Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and bring to a boil, allowing most of the alcohol to evaporate, about 5-7 minutes. Next, add the whole milk and let it completely evaporate while stirring continuously, which takes another 10-15 minutes. Finally, add the crushed tomatoes, beef broth, and ground nutmeg. Stir in the reserved crispy pancetta.

Bring the ragù to a boil, then reduce the heat to the lowest setting, cover the pot, and let it simmer slowly for at least 3-4 hours. Stir occasionally, and if necessary, add a little water or broth if it becomes too thick. The ragù is ready when the meat is very tender, and the sauce is rich, thick, and deeply flavored.

Once the ragù is ready, cook the fresh tagliatelle pasta in salted boiling water according to package instructions (usually 2-4 minutes). Drain the pasta and immediately toss it with the warm ragù in a large bowl. Serve generously topped with freshly grated Parmesan cheese.