Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pot over a medium heat. Add the diced onion, celery, and carrot. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent. You'll notice the kitchen filling with a sweet, earthy fragrance as they gently sweat.

Brown the Meat: Increase the heat to high and add the beef mince. Break it up with a wooden spoon and cook for 5-7 minutes, until it is deeply browned all over. Listen for the satisfying sizzle and look for the dark, caramelised crust forming on the bottom of the pot—this is where the flavour lives. If using, add the chopped chicken livers now and cook for 2 minutes until they lose their pink colour.

Build the Base: Stir in the tomato purée and cook for 2 minutes, scraping up the browned bits from the bottom of the pot. The purée will darken and smell intensely concentrated. Add the tinned tomatoes, beef stock, balsamic vinegar, dried oregano, and bay leaf. Bring the sauce to a gentle simmer—look for small, lazy bubbles breaking the surface, not a rolling boil.

The Long Simmer: Reduce the heat to low, partially cover the pot, and let the sauce simmer for 1 hour 30 minutes. Stir every 20 minutes, noticing how the sauce thickens and deepens in colour from a bright red to a rich, dark mahogany. The aroma will become more complex and mellow.

Add the Milk: Pour in the whole milk and stir to combine. Continue to simmer, uncovered, for another 30 minutes. The milk will tenderise the meat and add a subtle sweetness, balancing the acidity of the tomatoes. The sauce should now be thick, glossy, and coat the back of a spoon.

Cook the Pasta: About 10 minutes before the sauce is ready, bring a large pot of generously salted water to a rolling boil. Cook the tagliatelle according to the package instructions until al dente—tender but with a slight bite at the centre. Reserve a mug of pasta cooking water before draining.

Marry the Pasta and Sauce: Remove the bay leaf from the sauce. Add the drained pasta directly to the pot of sauce, along with a splash of the reserved pasta water. Toss everything together over a low heat for 1-2 minutes. Watch as the sauce clings to every ribbon of pasta, becoming silky and emulsified. The pasta will absorb some of the sauce, creating a cohesive, luxurious dish.

Plate and Serve: Using tongs, twirl a generous portion of pasta into a neat nest in the centre of each warmed bowl. Spoon a little extra sauce over the top. Finish with a shower of freshly grated Parmesan cheese and a few fresh basil leaves. Serve immediately, while the pasta is still hot and the aromas are at their peak.