Fresh Pesto (you can make this in advance)

• We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
• Add the basil leaves (but keep some for the presentation) and blend to a green paste.
• While processing, gradually add the olive oil and finally add the Parmesan cheese.

Finishing the dish

• Bring a pot of salted water to the boil and cook your tagliatelle al dente.
• Use the cooking time of the pasta to sauté your bacon strips.
• After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
• Present the dish with some fresh basil leaves on top.

• Heat olive oil and butter in a large skillet over medium high heat. Add onion, celery, carrot, and Italian seasoning. Saute several minutes until onions are translucent.
• Add the ground beef and the Italian sausage, browning for about 3-5 minutes, making sure to crumble the beef as it cooks.
• Add the wine and allow to simmer until most of the liquid is gone.
• Add the milk and allow to simmer until most of the liquid is gone.
• Add the tomatoes and simmer an additional 30 minutes, and longer if time allows. Taste and correct for salt.
• Meanwhile bring a large pot of water to a boil. Add salt and cook spaghetti according to package directions. Drain, return pasta to pot and add the meat sauce. Toss to combine.
• Plate and sprinkle with Parmesan cheese.