Bolognese Tagliatelle

Cook pancetta in a pan over medium heat until it has released its fat and is crisp 7 to 8 minutes. Add carrots celery and onions and cook until the vegetables soften and the onions are translucent 7 to 8 minutes. Set aside.

Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook stirring lightly until browned 7 to 8 minutes.

Stir the pancetta-vegetable mixture into the ground meat. Add wine. Reduce heat to medium-low and stir breaking up the meat until finely ground wine has evaporated and the pot is almost dry 13 to 15 minutes. Add tomatoes nutmeg salt and red pepper. Use the back of a spoon to break up the tomatoes and continue to break down the meat mixture into very small bits about 5 minutes.

Pour beef stock and heavy cream into the pot and reduce heat to the lowest setting. Leave to simmer partially covered stirring occasionally for at least 2 hours.

Meanwhile fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite about 8 minutes. Reserve 1 cup of pasta water and drain well.

Stir pasta into the Bolognese sauce and mix well adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.