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1
In a 6 to 8 quart heavy-bottomed pot, heat the olive oil over medium heat until hot.
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2
Add the onions, celery, carrots and garlic and cook until the vegetables are translucent but not browned, about 5 minutes.
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3
Add the veal, pork and pancetta, increase heat to high, and brown the meat, stirring frequently.
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4
Add the tomato paste, milk, wine, and thyme and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1 1/2 hours.
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5
Season the ragu with salt and pepper, remove from the heat, and let cool if not using immediately.
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6
(The ragu can be refrigerated for up to 2 days; it can also be frozen for up to 1 month).
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7
Toss with the green tagliatelle and serve, garnished with cheese, if desired.
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8
Bring 3 quarts of water to a boil in a large pot, and add 1 tablespoon salt.
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9
Set up an ice bath next to the stove.
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10
Blanch 1 cup packed spinach leaves in the boiling water for 45 seconds, then remove with tongs or a slotted spoon and immediately plunge into the ice bath to cool for 2 minutes.
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11
Drain the spinach and squeeze dry in a kitchen towel, removing as much moisture as possible.
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12
Chop the spinach very fine and combine with the eggs in a small bowl.
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13
Stir well until as smooth as possible.
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14
Mound the flour in the center of a large wooden board.
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15
Make a well in the center of the flour and add the egg and spinach mixture to the well.
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16
Begin to incorporate the flour into the egg and spinach mixture, starting with the inner rim of the well.
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17
As you expand the well, keep pushing the flour up to retain the well shape (do not worry if it looks messy).
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18
When half of the flour is incorporated, the dough will begin to come together.
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19
Start kneading the dough, using primarily the palms of your hands.
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20
Once the dough is a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.
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21
Lightly flour the board and continue kneading for 10 minutes, dusting the board with additional flour, as necessary.
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22
The dough should be elastic and a little sticky.
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23
Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
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24
Use the wider cutter attachment of the pasta machine to cut the sheets into 1/2-inch-wide strips.
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25
Or, to cut the pasta by hand, cut each sheet of pasta into 10-inch lengths.
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26
Brush lightly with flour, then roll up the sheet, and, using a sharp knife, cut into 1/4-inch-wide strips; unroll.
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27
Cook pasta in a large pot of boiling salted water until al dente.
