A classic rich Bolognese sauce featuring ground beef, pancetta, a mirepoix base, dry white wine, beef broth, milk, and crushed tomatoes, slow-cooked in the oven and served with pappardelle.
1. In a large Dutch oven, heat a drizzle of olive oil over med-high heat. Add in the ground beef, season with salt and pepper, and let it sit undisturbed for 5 minutes or until a nice crust develops. Flip and repeat. Break it up with a wooden spoon and cook until no longer pink. Remove and set aside.
2. Reduce heat to medium and add the pancetta. Once golden brown, add in the mirepoix. Season with salt, pepper, and Calabrian chili paste. Sauté for 3-4 minutes, then add the garlic and give it a stir.
3. Add the beef back to the pot and stir to combine. Clear a center in the pan and add in the tomato paste. Let it sit undisturbed for 1-2 minutes. Stir and cook for another 2 minutes.
4. Deglaze the pan with the wine. Let simmer for 1-2 minutes until reduced slightly, then pour in the beef broth, crushed tomatoes, and milk. Season to taste with salt and pepper, if needed.
5. Stir in the nutmeg. Add the Parmesan rind and herb bundle. Cover and place in the oven at 250°F for 3 hours, stirring occasionally.
6. When the sauce has 10 minutes left, cook the pappardelle a couple of minutes less than the package instructions, reserving a cup of pasta water. Drain and set aside.
7. Remove the Bolognese from the oven and finish with 1-2 tbsp butter and plenty of Parmesan cheese. Add some sauce to the pot of noodles along with 1/4 - 1/2 cup pasta water, a touch more butter, and additional Parmesan cheese. Stir to combine and bring to a simmer. Let cook for 2-3 minutes so the pasta finishes cooking in the sauce.
8. Taste for seasoning, serve with extra Parmesan cheese, and enjoy!
