Pork Ragu

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3 tablespoons extra-virgin olive oil

1 carrot, finely chopped

2 ribs celery from the heart with leafy tops, finely chopped

1 onion, finely chopped

3 to 4 cloves garlic, finely chopped

1 bay leaf

Salt and freshly ground black pepper

1/4 cup tomato paste

1 cup dry white wine, or medium bodied red

2 cups chicken stock

3/4 pound to 1 pound cooked shredded pork shoulder

Pinch ground cloves

2/3 cup milk

1 pound pappardelle pasta, cooked to al dente or 1 cup quick cooking polenta, cooked to package directions

A handful finely chopped parsley leaves

Shredded Parmigiano-Reggiano, for topping or for more tang use grated Pecorino Romano