Step 1

In a deep sauté pan over medium heat, add a little olive oil and fry the pancetta for 3 to 4 minutes. Add chopped vegetables and continue to sauté for 6 to 8 minutes, until softened. If necessary add a bit more olive oil.

Step 2

Add ground beef and cook for 4 to 5 minutes while occasionally mixing until the beef has browned. If there are any big lumps, you can break them up with a spatula or wooden spoon.

Step 3

Turn up the heat to high and deglaze the pan by adding the wine and scraping any brown bits stuck to the bottom with a spatula or wooden spoon. Once the alcohol has evaporated, mix in the stock and tomato passata.

Step 4

Bring to a light simmer and turn the heat low. Partially cover the pan with a lid and lightly simmer for at least 1 1/2 hours while stirring occasionally. Add more stock if necessary. Season with salt and pepper. Stir in the milk and simmer for an additional 30 minutes.

Step 5

Bring a large pot of water to a boil. Add salt and bring to a boil again. Add the pasta and cook until al dente. Take a cup of the pasta water and place it to the side. Then strain the pasta in a colander.

Step 6

If the sauce looks too thick, mix in some pasta water to help thin it out. If not, move on to the next step.

Step 7

Add the cooked tagliatelle to the bolognese sauce and slowly mix until well incorporated.

Step 8

Turn off the heat, plate and serve immediately with grated Parmigiano Reggiano.