Pulse flour and eggs in a food processor until the mixture forms a dough.
Rest the dough in a bowl covered with cling film in the fridge for 30 minutes.
Pass halves of the dough through a pasta machine on decreasing settings until thin.
Pass the thin dough through a tagliatelle cutter and dust with semolina.
Heat oil in a large frying pan and cook pancetta until golden-brown.
Add beef and pork mince and brown for 6 to 8 minutes.
Stir in tomatoes and garlic and simmer for 25 to 40 minutes until thickened.
Season the sauce with salt and pepper then stir in the basil.
Boil the pasta in salted water for 3 to 4 minutes until al dente.
Drain the pasta, reserving a little water, and toss with the bolognese sauce.
Serve in bowls garnished with grated Parmesan cheese.