Tagliatelle Alla Bolognese

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2 ounces pancetta, finely minced

2 cups finely chopped onion (about 1 large)

1 cup finely chopped celery (about 2 stalks)

3/4 cup finely chopped carrot

12 ounces ground veal

12 ounces ground pork

4 teaspoons fine sea salt, divided

1/2 teaspoon freshly ground black pepper

1/2 cup white wine

2 tablespoons tomato paste

5 sprigs fresh flat-leaf parsley

3 whole cloves

2 allspice berries

1 fresh thyme sprig

1 3/4 cups whole milk

6 quarts water

12 ounces uncooked tagliatelle or fettuccine

6 tablespoons chopped fresh flat-leaf parsley

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