add olive oil, onions, garlic, carrots and rosemary to pot. Create a soffrito by allowing to soften and stirring until fragrant. About 5 minutes.
season ground meat with a dash of salt and pepper, work with hands
add meat to soffrito, break apart and combine. Allow to brown for 10 minutes
add wine to deglaze pot
add broth, tomato paste, chopped chili, bay leaves, and all spices. Stir together.
Bring to a boil then reduce to simmer and let sit for 2-3 hours.
If using handmade tagliatelle, begin that in the meantime. If using packaged noodles, just sit back and relax :)
Pour in the whole milk, stir and let sit for one hour
Have a few taste tests and add what feels right, I recommend adding the crushed chili here
Make a nest with 1 c flour, crack the eggs inside, stir
Add flour a cup at a time while combining until you get a workable dough
Work with hands on floured surface, knead for 5 minutes adding flour as needed
Seal dough in wrap or bag and let sit for 40 minutes (no air!)
Roll out dough on floured surface until as thin as possible
fold dough over rolling pin and continue to roll the pin front and back while moving palms side to side. This is what creates a thin and even sheet to cut from. (photo above)
take top half and fold toward the middle until you have created roughly a 3 in flat roll. Be sure that the is an edge on top of roll. (photo above)
cut dough roll in 1/2 inch strips
unravel pasta ribbons and line to dry on hanger for 10-15 minutes
boil water, add splash of olive oil and salt, boil noodles for 2 minutes
strain and toss with Bolognese. Serve.