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Heat 1 Tbsp. oil in a large heavy pot over medium-high heat. Add onion, carrots, leek and a bay leaf. Sauté until soft, 10-12 minutes.
Heat a non-stick frying pan. Add the veal and cook for 4-5 minutes, breaking up with a fork. Add it to the pan with the vegetables. Add the orange juice and broth after 30 seconds, then cook for 45 minutes.
Mix the flour with ½ cup water, 1 tsp. oil, salt and nutmeg to form a dough. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
Remove the dough from the refrigerator and roll it out to 1/16" thickness. Cut the tagliatelle. Boil for 5-6 minutes in salted water, drain and toss with the ragù. Serve with grated Grana Padano.