To begin, heat the olive oil in a large, heavy bottomed pot over medium heat. Add the diced onion, celery, and carrot. Sauté gently for 8–10 minutes until the vegetables soften and become aromatic, stirring occasionally to avoid browning. This base, known as a soffritto, is key to the sauce’s depth of flavour.

Increase the heat slightly and add the ground beef and pork to the pot. Break up the meat with a wooden spoon, cooking until it loses its raw pink colour, about 6–8 minutes. Ensure the meat is evenly browned but not crisped, allowing it to absorb the flavours of the soffritto.

Pour in the milk and stir well. Cook over medium heat until the milk is almost completely absorbed, about 10 minutes. This step tenderizes the meat and adds a creamy richness to the sauce. Add a pinch of nutmeg if desired for a subtle, authentic touch.

Lower the heat and pour in the white wine. Simmer gently until the wine reduces by half, about 10 minutes. Stir occasionally to incorporate the flavours. This step balances the richness of the sauce with acidity, an essential element of Italian cooking.

Add the crushed tomatoes, stock, and bay leaf to the pot. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot partially with a lid, leaving a small gap for steam to escape. Cook for at least 2 hours, stirring every 20–30 minutes to prevent sticking. Add more stock if the sauce becomes too thick.

Taste the sauce and season with salt and freshly ground black pepper as needed. Discard the bay leaf. The Ragu should be thick, with a deep, savoury flavour. Let the sauce rest off the heat for 10 minutes to allow the flavours to meld further.

While the Ragu rests, cook the pasta. Bring a large pot of salted water to a boil and add the tagliatelle or pappardelle. Cook until al dente according to package instructions, then drain, reserving 1 cup of pasta water.

Toss the drained pasta with the Ragu in the pot, adding a splash of reserved pasta water if needed to achieve a silky coating. Serve immediately in warm bowls, topped with freshly grated Parmesan cheese. For an authentic experience, pair the dish with a glass of Sangiovese wine or sparkling water with a lemon slice.