Add the sliced garlic and cook for 1 minute, and put to one side.
1 clove garlic
Add the pancetta and cook for 5 minutes, stirring often until cooked.
60 g smoked back bacon
Add the onion and when softened add the carrot, celery and bay.
1 small onion, 1 small carrot, 1 stalk celery, 1 whole bay leaf
Cook for 10 minutes, stirring often to avoid burning.
Add the beef, turn the heat up to high and cook until medium-brown. DO NOT allow the beef to stew just brown.
400 g braising beef
Add the tomato purée and cook for a further 3 minutes.
2 tbsp tomato puree
Next add the wine, nutmeg and stock to the pan and bring to a boil.
150 ml red wine, 2 pinches nutmeg, 150 ml beef stock, 1 pinch black pepper, 1 pinch salt
When it is boiling, reduce the heat to very low in order that the mixture slowly bubbles away.
Put the lid on with a wooden spoon propping it open slightly.
Slowly cook for about 2 hours.
Every now and again, add a little of the milk to the ragu and stir in. The ragu should have a rich thick texture after allof the milk has been absorbed.
150 ml milk
Check the seasoning and adjust if necessary.
When you are happy with the Ragu, add the tagliatelle to salted boiling water and cook per the packet.
250 g tagliatelle
To serve, mix the ragu with the tagliatelle and serve immediately with a grating of parmesan.