Add the olive oil into a pan and cook the ground beef chuck over medium heat until the meat has just turned brown, about 8 - 10 minutes. Using a slotted spoon, transfer beef to the slow cooker (use the slotted spoon to help remove grease from the beef).

In the same pan with the leftover grease, add the diced pancetta and cook for 3 minutes.

Add the butter and diced onion until it becomes translucent, about 3 - 4 minutes. Then add the minced garlic, and diced carrot and celery. Sprinkle some salt and pepper and cook for another 5 minutes until all the vegetables are softened. Strain the pancetta and vegetables from the pan and add into the slow cooker.

Pour the milk, dry red wine, and cans of crushed tomatoes into the slow cooker. Add ground nutmeg, Italian seasoning, salt, and pepper. Stir all of the ingredients together.

Cover and cook on low heat for 6 hours.

When you are ready, bring a pot of water with a sprinkle of salt to a boil. Add the tagliatelle pasta and cook as directed. Strain pasta.

Serve slow cooker bologense sauce over tagliatelle pasta with grated parmigiano reggiano cheese.