Instructions

1. 1
   Chop the sofrito: use a chef's knife to finely chop the onion, carrot and celery or use a food processor and pulse until the vegetables are chopped into fine pieces (but not mushy)
2. 2
   Cook the pancetta: in a large cast iron or Dutch oven pot, cook the pancetta in oil and melted butter for 3-5 minutes.
3. 3
   Add the sofrito: Once the pancetta is done, add the sofrito and cook for 3-4 minutes with a healthy pinch of salt.
4. 4
   Brown the meat: Next, add the ground pork and beef and cook until the meat is no longer pink and most of the liquid from the meat is absorbed.
5. 5
   Wine and tomato paste: Once the minced meat is cooked, add the wine and cook off the alcohol from the wine for 3-4 minutes. Stirring often. Then add the tomato paste and cook for another 2-3 minutes.
6. 6
   Add the tomatoes, milk, and broth, then simmer: Once the alcohol from the wine is cooked off, add the tomatoes with the juices, 1 cup of whole milk, and 1/2 cup of broth. Season with a generous pinch of salt and black pepper and a healthy pinch of nutmeg, then cover the pot with a lid and cook on a very low simmer for 4-5 hours
7. 7
   Add the herbs toward the end: As the sauce nears the end of the cooking time, stir in the chopped basil. Let the herbs cook in the sauce for at least 20-30 minutes.
8. 8
   Cook the pasta and serve with the sauce: bring a large pot of salted water to a boil, then cook the pappardelle until al dente according to the package instructions. Strain the pasta but reserve about 3/4 cup of pasta water. Add the pasta and pasta water back into the pot, then add bolognese sauce as needed, with 1 cup of parmigiano reggiano cheese. Stir until all the ingredients come together, then serve with cracked black pepper and more cheese if desired. Enjoy!