4 tablespoons butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
3 oz. pancetta or bacon, finelychopped
7 oz, ground beef
7 oz. ground pork
2 oregano sprigs, chopped
1/4 teaspoon dried oregano
pinch of nutmeg
4 oz. chicken livers, trimmed and finely chopped
1/2 cup dry white wine
3/i cup milk
14 oz. can diced tomatoes
1 cup beef stock
1 lb. tagliatelle
grated Parmesan

HEAT the butter in a saucepan and add the onion, celery, carrot and pancetta. Cook over moderate heat for 6—8 minutes, stirring from time to time. ADD the ground beef, pork and oregano to the saucepan. Season with salt and pepper and the nutmeg. Cook for 5 minutes, or until the meat has changed color but not browned. Add the chicken , or liver and cook until it changes color. POUR IN the wine, increase the heat and boil over high heat for 2—3 minutes, or until the wine has been absorbed. Stir in 1/2 cup of the milk, reduce the heat and simmer for 10 minutes. Add the tomatoes and half the stock, partially cover the pan and allow to simmer gently over very low heat for 3 hours. Add more of the stock as it is needed to keep the sauce moist. MEANWHILE, cook the pasta in a large saucepan SERVIS of boiling salted water until a/ dente. Stir the remaining milk into the sauce 5 minutes before nerving. Taste the sauce for seasoning, toss with lie I; t jtiritelle ot id serve with grated Parmesan.