Classic Pasta Bolognese

In a large Dutch oven or heavy-bottomed pot over medium heat, add olive oil and the cubed pancetta. Cook until the fat has rendered and the pancetta is crispy.

Add the finely diced onion, carrot, and celery (soffritto) to the pot. Sauté for 8-10 minutes until the vegetables are soft and translucent.

Stir in the minced garlic and cook for another minute until fragrant.

In a separate large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon. Season with salt and freshly ground black pepper.

Once the beef is well-browned, stir in the tomato paste and cook for 2-3 minutes to deepen the flavor.

Add the browned beef mixture to the pot with the soffritto and stir to combine.

Pour in the milk and bring to a simmer. Cook, stirring occasionally, until the milk has reduced and created a glaze on the meat.

Pour in the white wine and cook until it has mostly evaporated, scraping up any browned bits from the bottom of the pot.

Add the chicken stock, crushed San Marzano tomatoes, tomato passata, and the parmesan rind. Stir everything together.

If using, add fresh herbs. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 2.5 to 3 hours, stirring occasionally.

When ready to serve, cook the pappardelle pasta in a large pot of salted boiling water according to package directions. Before draining, reserve about 1 cup of the pasta water.

In a large pan, combine the cooked pasta with enough bolognese sauce to coat. Add a splash of reserved pasta water and toss vigorously to emulsify the sauce.

Serve the pasta immediately, topped with extra bolognese sauce and a generous amount of freshly grated Parmesan cheese.