3 tablespoons EVOO
4 ounce chunk pancetta or guanciale, 1/4-inch dice
4 ounces prosciutto cotto or mild ham, fine dice
1 1/4 pounds ground veal
3 to 4 cloves garlic, finely chopped
1 large fresh bay leaf
1 medium onion, finely chopped
Salt and freshly ground black pepper
A few grates of fresh nutmeg
1/4 cup tomato paste
1 1/2 cups dry white wine
1 1/2 cups milk
1 to 2 cups chicken stock or water
1 pound egg tagliatelle, such as Delverde brand
Freshly grated grana padano cheese or Parmigiano-Reggiano
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