Prepare the vegetables by first peeling the onion and carrot. One vegetable at a time, chop the onion, carrot and celery into small dice. Run the knife over the chopped vegetables in a rocking motion several times chopping them even more finely.

Slice and chop the pancetta into small strips or dice.

Place a shallow casserole or skillet (that has a lid) over medium low heat. Add the oil, butter, vegetables and pancetta and fry gently, stirring regularly until softened and lightly golden.

With your hands, crumble the ground beef and pork and add to the pan. Break up any other clumps with a wooden spoon and fry until all the liquid has evaporated. When you hear the meat almost crackling in the oil, the bolognese sauce is ready for the next step.

Pour in the dry white wine and allow it to completely evaporate.

Now stir in the beef stock, tomato paste, ground nutmeg, salt and pepper.

Turn the heat down very low, place the lid on and simmer for 2 hours. Check periodically that the temperature is not too high ; it should be just simmering not boiling. If the sauce becomes too dry add a little water. Taste and adjust the salt if necessary.

When the sauce is ready, bring a large pot of water to the boil.

Salt the water then add in the tagliatelle and cook according to the package instructions or 2-3 minutes for fresh homemade pasta.

When done, drain the pasta well, reserving a cupful of the cooking water. Add the pasta to the sauce (if the casserole pan is large enough; alternatively combine both pasta and sauce in the pasta pot). Combine gently but thoroughly, adding a little Parmesan cheese.

Transfer to a serving bowl. Serve with Parmesan cheese.