Finely dice the Pancetta, Onion, Carrot and Celery. Heat a large heavy-bottomed saucepan over medium heat and add the Extra-virgin olive oil with a knob of Unsalted butter until the butter melts and foams.
Add the diced pancetta and cook until it renders some fat, then add the onion, carrot and celery and sweat gently until soft and translucent, about 8–10 minutes.
Increase the heat slightly and add the Ground beef, breaking it up with a spoon; cook until browned and no longer pink, letting any excess moisture evaporate.
Stir in the Tomato paste and cook for 2–3 minutes to deepen the flavor, then pour in the Dry white wine to deglaze the pan, scraping up any browned bits; simmer until the wine has mostly evaporated.
Reduce the heat and pour in the Whole milk; simmer gently until the milk has reduced and the sauce thickens slightly — this softens the acidity of the tomatoes and enriches the sauce.
Add the Beef broth, bring the ragù to a very gentle simmer, partially cover the pot, and cook slowly for 1.5–2 hours, stirring occasionally, until the sauce is thick, concentrated and silky.
Season the sauce to taste with Salt, Black pepper and a small pinch of Ground nutmeg; adjust slowly so the flavors are balanced.
About 3–4 minutes before the sauce is ready, bring a large pot of salted water to a boil and cook the Fresh tagliatelle until al dente. Reserve a cup of the pasta cooking water and drain the pasta.
Toss the hot tagliatelle with several ladles of the Bolognese, using a splash of the reserved pasta water and a little extra butter if needed to bind the sauce to the noodles.
Serve immediately topped with freshly grated Parmesan cheese and an extra grind of black pepper. Enjoy warm.
