Finely mince the pancetta and fry it in a large pot drizzled with olive oil until it starts to brown.
Add the finely minced soffritto of onions, carrots, and celery. See notes on tips for Soffritto.
Cook the soffritto for a few minutes to soften, then add the minced meat and cook 5-10 minutes until it starts to sizzle. Season with salt and pepper, then add the white wine.
Tie together a couple of sprigs of sage, thyme, and rosemary, and add it to the sauce. Or, instead, add a teaspoon of minced dried herbs. Add the whole bay leaves as well.
After a few minutes, add the tomato paste, mix well, and turn down the heat. Add a bit of water or broth if necessary.
Let it simmer for a couple of hours, mixing once in a while and adding more water if it gets too dry.
Bring a large pot of salted water to boil.
After 2 hours, add the milk and turn off the heat. Mix well and season again to taste.
Toss the Tagliatelle in the boiling water and cook for 3-4 minutes or follow the packaging directions. Drain and serve with the ragù.
Notes
Soffritto: Add in a food processor the same quantity of onions, carrots, and celery, and pulse until they’re finely minced. You can do this for a large quantity, then freeze the leftovers in a freezer bag or portioned in silicone molds.Fresh Herbs: Tie together with a kitchen twine a few fresh leaves of sage, rosemary, thyme, and the 2 bay leaves. Alternatively, use 1 teaspoon of dried minced herbs.