• Heat the butter and oil in a deep pan, add the vegetables and fry until they have softened. Add the pancetta, nutmeg, cloves, garlic, bay leaves and minced meats.
• Fry until all liquid has evaporated.
• Add wine and simmer until it evaporates.
• Add milk and simmer until it evaporates.
• Add tomatoes, stock and season with salt and pepper. Cover and cook gently stirring occasionally for 2 hours.

To Serve

• Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
• Drain. Transfer to pot with sauce; toss.
• Serve with parmesan.