Chicken Bolognese with Tagliatelle

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 small onion, finely chopped (1 cup)
• 1 celery stalk, finely chopped (½ cup), plus leaves for serving
• 2 medium carrots, peeled and finely chopped (¾ cup)
• Coarse salt and freshly ground pepper
• 1 pound ground chicken (preferably a mix of white and dark)
• 3 tablespoons tomato paste
• ½ cup dry white wine, such as Sauvignon Blanc
• ¾ cup whole milk
• 1 can (14.5 ounces) whole peeled tomatoes in juices, pureed
• 1 pound tagliatelle, pappardelle, or fettuccine
• Freshly grated Parmesan and nutmeg, for serving

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