Double-Batch Classic Bolognese

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2 cups whole milk

1/4 cup extra-virgin olive oil

1/4 pound pancetta, finely diced

4 ounces trimmed chicken livers, finely diced, optional, but recommended

2 small onions, finely chopped

2 small ribs celery, finely chopped, with leafy tops, chopped

1 large carrot, peeled and finely chopped

6 cloves garlic, chopped

2 small sprigs fresh rosemary, leaves picked and finely chopped

2 fresh bay leaves

2 1/2 pounds ground beef (chuck or sirloin) and veal mix

Kosher salt and freshly ground black pepper

Freshly grated nutmeg

2 pinches ground cloves

1 1/2 cups dry white wine (about 1/3 bottle)

2 cups beef stock

2 cups chicken or vegetable stock

2 (28-ounce) cans Italian pureed tomatoes

1 pound egg tagliatelle or bucatini pasta

3 tablespoons butter

Grated Parmigiano-Reggiano cheese