Green tagliatelle with ragù bianco

For spinach pasta dough, bring a large saucepan of salted water to the boil. Blanch spinach leaves until bright green (1-2 minutes). Drain and refresh in iced water; drain again. Transfer spinach to a food processor; add eggs and process until smooth. Add flour and 1 tsp salt and process to combine. Turn onto a work surface and knead until smooth (8-10 minutes). Wrap in plastic wrap and set aside to rest
(30 minutes).

Quarter dough, then, working with one piece at a time, feed through pasta machine rollers, starting at widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch until you reach 1mm thick. Dust sheets with semolina flour. Working with one pasta sheet at a time, roll into a tight cylinder and cut into 7mm-thick ribbons for tagliatelle. Unravel, dust well with semolina and place on a tray covered with a tea towel. Repeat with remaining sheets.

Heat olive oil in a large frying pan over a medium-low heat. Add shallots, celery and carrot; season and cook, stirring occasionally, until softened and lightly coloured (12-15 minutes). Add pancetta and herbs and cook, stirring, until fat has rendered (3-4 minutes).

Increase heat to high. Add mince and cook, breaking it up with a wooden spoon until browned (5-6 minutes). Deglaze with wine, scraping base of pan to remove caramelised bits, until reduced by half. Add stock, milk, cloves and nutmeg. Bring to a simmer over high heat; reduce heat to low and cook, uncovered, until reduced to a sauce (40-45 minutes). Discard herbs and whole spices. Season to taste.

Bring a large saucepan of salted water to the boil for the pasta. Cook pasta until al dente (2-3 minutes). Reserving 250ml (1 cup) pasta water. Bring sauce to a simmer over high heat. Add pasta to pan, then gradually add reserved cooking water, until the sauce coats the pasta.

Divide pasta among plates and scatter with parmesan, pepper and fried herbs.