Mound the 00 flour on a clean bench and make a well in the centre.

Add the eggs, egg yolk, olive oil and salt into the well.

Using a fork, gradually beat the eggs while incorporating flour from the inner walls.

Once it starts coming together, knead by hand for 10 minutes until smooth, silky and elastic.

Wrap tightly in cling film and rest at room temperature for 30 minutes.

Roll the dough through a pasta machine starting at the widest setting, gradually going down to setting 5 or 6 (about 2 mm thick). Dust generously with flour.

Fold the sheet loosely and cut into 2–3 cm wide ribbons.

Shake to separate, dust with more flour, and set aside on a tray.

Heat 30 ml olive oil in a large Dutch oven over medium heat.

Add pancetta and cook until golden and fat has rendered, about 5 minutes. Remove with a slotted spoon and set aside.

Add 30 g butter to the same pot.

Add onion, celery and carrot (soffritto) with a good pinch of salt. Cook low and slow for 15–20 minutes, stirring occasionally, until deeply softened and sweet — don't rush this.

Add garlic and cook for a further 2 minutes.

Return pancetta to the pot.

Increase heat to high.

Add the chicken livers and cook for 2 minutes until sealed.

Add beef and veal mince, breaking up well with a wooden spoon. Cook until all liquid evaporates and the meat begins to caramelise and stick — about 12 minutes. This browning creates flavour.

Stir in tomato paste and cook for 3 minutes until it darkens slightly.

Pour in the Barolo. Let it bubble vigorously, scraping up any caramelised bits from the base. Reduce by half — about 10 minutes.

Add the crushed San Marzano tomatoes, bay leaves, rosemary and nutmeg. Season generously.

Pour in the whole milk and stir to combine.

Bring to a gentle simmer, then reduce heat to the lowest setting.

Cook uncovered for 2.5–3 hours, stirring every 30 minutes, until the sauce is thick, rich and the fat pools on the surface. Add a splash of water if it gets too thick.

Remove bay leaves and rosemary.

Taste and adjust seasoning. The sauce should be deeply savoury with a silky body.

Heat 30 ml olive oil in a frying pan over medium heat.

Add minced garlic and torn breadcrumbs.

Toast, stirring constantly, until deep golden and crispy — about 4–5 minutes.

Remove from heat and toss through lemon zest and salt.

Set aside on paper towel.

Blanch basil leaves in boiling salted water for 10 seconds.

Immediately transfer to iced water, then squeeze out excess moisture.

Blend blanched basil with 100 ml olive oil and salt until completely smooth.

Pass through a fine sieve for a clean, vivid green oil.

Set aside.

Bring a large pot of well-salted water to a rolling boil.

Cook fresh pappardelle for 2–3 minutes until just al dente.

Meanwhile, ladle enough bolognese into a wide sauté pan to generously coat your pasta. Heat over medium.

Using tongs, transfer pasta directly into the sauce.

Toss well, adding a splash of pasta water to loosen and emulsify.

Finish with a knob of butter and half the Parmigiano Reggiano (40 g).

Divide between warm bowls.

Top each serve with a generous spoonful of extra bolognese, a scatter of pangrattato, a few drops of basil oil and a final shower of Parmigiano Reggiano (40 g total).

Finish with a drizzle of your best olive oil and freshly cracked black pepper.

Serve immediately.