Wash & dry produce. Finely chop carrots, onion and celery into ¼ inch pieces. Finely chop rosemary and thyme.
In a large stock pot, heat 2 tbsp of olive oil on medium high heat. Add carrots, celery and onion to the pot, stirring occasionally for 14-15 minutes until softened. Remove from pan, set aside in warm area.
Add 2 tbsp olive oil to the pan and heat. Add the ground veal and stir occasionally until browned and cooked through, 15 minutes. Deglaze the pan with red wine, stir, and cook 2-3 minutes until the wine evaporates and the smell of alcohol has dissipated. Add the cooked vegetable broth, and herbs to the pot. Season with salt and pepper.
Stir occasionally until lightly boiling, and reduce heat to medium-low. Simmer for 3 hours. Remove bay leaf before serving. In a large pot, bring 12 quarts of water to a boil & add 1½ tbsp of salt. Once boiling, add the tagliatelle and cook until al dente, about 4 minutes.
Strain pasta and return to the pot, stirring in the sauce until the pasta is thoroughly coated. Add cold butter and stir. Plate in pasta dishes, top with grated Parmigiano Reggiano and drizzle with a little extra virgin olive oil.