Enjoy this traditional Italian dish from acclaimed chef Eugenio Maiale of A Tavola restaurant in Sydney.
Heat the butter and oil in a deep pan, add the vegetables and fry until they have softened.
Add the pancetta, nut meg, cloves, garlic, bay leaves and minced meats.
Fry until all liquid has evaporated.
Add wine and simmer until it evaporates.
Add milk and simmer until it evaporates.
Add tomatoes, stock and season with salt and pepper.
Cover and cook gently stirring occasionally for 2 hours.
Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
Drain. Transfer to pot with sauce; toss. Serve with Parmesan.