Step 1

In your Dutch oven over medium-low heat, brown the pancetta until the fat melts, about 8-10 minutes.

Step 2

Next, add the olive oil, carrots, celery, and onion into the Dutch oven and cook everything for about 8-10minutes until the vegetables are tender.

Step 3

Increase the heat to medium-high and add in the ground beef and cook until browned. About 3-5 minutes. Then, add in the wine and stir until it evaporates, about 5 minutes.

Step 4

Next, add in the crushed tomatoes, cover, and simmer over a low heat for 2 hours adding in a little broth if necessary. Stir occasionally.

Step 5

When there is 10 minutes left of the 2 hours, add in the milk, heavy cream, and salt and pepper to taste.

Step 6

At the same time, with only a few minutes for the sauce to cook, bring a large pot of water to a boil and cook your tagliatelle pasta according to the package directions until you have reached al dente.

Step 7

Drain the pasta and add half of the ragu sauce to it at this time. Mix gently. This is to get a light coating of sauce over the pasta. If you desire a thinner sauce consistency you may add a splash of broth if you prefer, but it is not necessary.

Step 8

Finally, add your pasta to your plate or bowl and top it with some of the remaining ragu and fresh parmesan cheese if preferred and enjoy!