Warm 2 cups milk in small pot over lowest heat.
Heat 1/4 cup olive oil in a large Dutch oven
over medium to medium-high heat. Add the pancetta and cook until lightly brown. Then add the chicken livers, and cook almost through. Add the onions, celery, carrots
, garlic, rosemary, and bay leaves, and cook until tender, 10 minutes.
Add the ground meat and cook through breaking into pieces, but do not brown. Season with salt, pepper, nutmeg
, clove, and stir in the wine
and allow it to cook into the meat, 2 to 3 minutes. Add the warm milk to the meat and allow it to absorb into the meat for 1 minute. Stir in the beef stock
, vegetable stock, and tomatoes. Bring to a simmer
, then reduce the heat and simmer over low heat for 2 hours, stirring occasionally.
Divide the sauce in 1/2, cool, and freeze one batch. Cool and store the remainder for a make-ahead meal within the week. Alternately, cook pasta to al dente
, thin the sauce
a bit with a bit of starchy pasta water and toss with pasta dressed with butter to combine. Top with grated cheese and chopped celery
leaves. Serve with green salad.