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1
In a large Dutch oven or saucepan, add olive oil and butter and heat.
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2
Add onions, celery and carrots and cook until very soft and beginning to caramelize.
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3
Mix together all of the meats.
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4
Add the meats to the pan and begin to brown.
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5
When the meat begins changing color and releasing its own liquids, add the milk.
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6
Cook until the milk is almost totally evaporated--it should just be moist around the edges of the meat, about 15 minutes.
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7
Add the wine.
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8
Add the tomato paste and stir well.
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9
Bring to a simmer.
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10
Reduce heat to low and cook for 2 hours.
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11
Roll out pasta dough to the thinnest setting on a pasta machine.
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12
Cut into strips that are 4-inches wide and 8 inches long.
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13
Starting with the 4-inch side, loosely roll the pasta into a tube that is about 4-inches long and 2 1/2-inches wide.
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14
Cut the open side into 1/4-inch wide strips.
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15
Unroll the pasta and place in small bundles.
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16
Bring 6 quarts of water to a boil.
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17
Add salt to the water and return to a boil.
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18
Add the tagliatelle and cook for 5 minutes.
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19
Drain the tagliatelle and add to the bolognese sauce.
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20
Thin with a little pasta water, if necessary.
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21
Toss for 1 minute.
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22
Immediately serve in warm pasta bowls.
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23
Top with freshly grated Parmigiano Reggiano.
