Spinach Tagliatelle with Ham-Mushroom Sauce

salt and pepper, 1 pound spinach tagliatelle, 1/4 cup EVOO, 1/2 pound cremini mushrooms, finely chopped, 1/4pound chunk pancetta or guanciale, cut into 1/4-inch dice, 1/4pound chunk prosciutto cotto or other mild ham, cut into 1/4-inch dice, 3/4pound ground veal, 1 small onion, finely chopped, 3 - 4 cloves garlic, finely chopped, 1 large bay leaf, nutmeg, for grating, 2 tablespoons tomato paste, 1 cup chicken stock, 1/2cup dry white wine, 1/2cup whole milk, 1/2cup freshly grated grana padano or parmigiano-reggiano (a generous handful)

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
While the pasta is working, in a dutch oven, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the mushrooms and cook, stirring, until browned, about 5 minutes. Add the pancetta and prosciutto and cook until crisp, 2 to 3 minutes. Crumble in the veal (I use a potato masher). Cook until lightly browned. Add the onion, garlic and bay leaf; season with salt, pepper and grated nutmeg. Partially cover and cook until the onion is softened, about 5 minutes.
Stir in the tomato paste for 1 minute. Add the stock, wine and milk; simmer at a rapid bubble, stirring frequently, until thickened, about 10 minutes. Discard the bay leaf.
Add the pasta, reserved pasta cooking water and cheese to the sauce; toss. Serve in shallow bowls.