Authentic Pappardelle Bolognese (ragù alla bolognese)

🥘 Ingredients

Chop the soffritto: use a chef's knife to finely chop the soffritto or use a food processor and pulse until the vegetables are chopped into fine pieces.
Cook the pancetta: in a large cast iron or Dutch oven pot, cook the pancetta in oil and melted butter for 3-5 minutes.
Add the soffritto: Once the pancetta is done, add the soffritto and cook for 3-4 minutes with a healthy pinch of salt.
Brown the mince: 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.
Cook off the 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.
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. Stir the sauce often. Note: if you want to add a Parmigiano cheese rind, add it to this step so it simmers with the sauce.