Tagliatelle with Bolognese Sauce

Cook the pancetta in a pan over medium heat until it has rendered its fat and becomes crispy, taking around 7 to 8 minutes. Next, sauté the carrots, celery, and onions until they soften and the onions become translucent, also taking about 7 to 8 minutes. Set the mixture aside momentarily.

Heat some olive oil in a large 4-quart pot over medium heat. Then, chop the ground beef and pork into small pieces and add them to the pot; cook, stirring gently, until they turn brown, which should take around 7 to 8 minutes.

Now, combine the pancetta-vegetable mixture with the ground meat and add a splash of wine. Reduce the heat to medium-low and stir, breaking up the meat until it's finely ground, allowing the wine to evaporate and leaving a relatively dry pot, taking about 13 to 15 minutes. Add some tomatoes, nutmeg, salt, and red pepper to the pot. Use a spoon to break up the tomatoes and continue breaking down the meat mixture into tiny bits, about 5 minutes.

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

In the meantime, fill a large pot with lightly salted water and bring it to a rolling boil. Cook the tagliatelle at a boil until it's tender yet still retains some firmness, about 8 minutes. Reserve 1 cup of pasta water and drain the tagliatelle well.

Now, stir the cooked pasta into the Bolognese sauce and mix it in thoroughly, adding a little reserved pasta water if needed to achieve a smooth coating. Finally, top the pasta with some grated Parmesan cheese.