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
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