Heat a large, heavy-bottomed sauté pan or Dutch oven over medium heat. Add olive oil and 1 tablespoon butter. Once butter melts and oil shimmers, add diced onion, carrot and celery. Sauté, stirring occasionally, until vegetables are softened and beginning to brown, about 8–10 minutes.

Add aromatics and pork

Stir in the minced garlic and chopped pancetta; cook 2–3 minutes until fragrant and pancetta starts to render fat.

Brown the meat

Increase heat to medium-high. Add ground beef and ground pork. Break the meat up with a spoon and cook until no longer pink and edges are browned, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp black pepper while cooking.

Tomato paste and deglaze

Stir in the tomato paste and cook 1–2 minutes to caramelize it slightly. Pour in the red wine to deglaze, scraping any browned bits from the bottom of the pan. Let the wine reduce until almost evaporated, about 3–4 minutes.

Add milk and tomatoes

Lower heat to medium. Pour in the milk and let it simmer 3–4 minutes (this softens acidity). Add crushed tomatoes (or passata), beef/chicken stock, bay leaf and dried thyme. Stir to combine.

Simmer gently

Reduce heat to low so sauce maintains a gentle simmer. Partially cover and simmer for 45–60 minutes, stirring occasionally. If sauce reduces too quickly, add up to 1/2 cup extra stock or water. Taste and adjust seasoning near the end.

Finish with fennel pollen

Five minutes before finishing, stir in 1/2 teaspoon fennel pollen. Remove bay leaf. If sauce is too thin, increase heat and reduce to desired consistency. Keep warm while you cook the pasta.

Pasta & Assembly

Cook pasta

Bring a large pot of salted water to a rolling boil. Cook the tagliatelle according to package instructions until al dente (usually 2–4 minutes for fresh, 7–9 for dried). Reserve 1/2 cup pasta cooking water before draining.

Combine pasta and sauce

Add drained pasta directly to the pan with the bolognese over low heat. Add 1 tablespoon butter, 1/4–1/2 cup reserved pasta water as needed, and 1/2 cup (about 1/2 of the grated amount) Parmesan. Toss gently and continuously for 1–2 minutes so pasta is evenly coated and sauce clings. If sauce seems stiff, add more reserved water a tablespoon at a time until glossy.

Plate and finish

Divide pasta among 4 warm bowls (serves 4). Sprinkle remaining Parmesan over each portion. Finish each dish with a light dusting of fennel pollen (about 1/8 tsp per plate), a scattering of sliced chives, and an optional drizzle of extra virgin olive oil. Grind a little fresh black pepper to taste.