Homemade Pasta with Meat Sauce

Prepare fresh pasta dough, roll it into thin sheets, and cut into wide noodles (pappardelle). Hang the noodles on a drying rack or lay them on a floured baking sheet.

In a large Dutch oven or heavy-bottomed pot over medium heat, cook the diced pancetta until crispy. Remove the pancetta with a slotted spoon, leaving the rendered fat in the pot.

Add the diced onion and celery to the pot and cook until softened, about 5-7 minutes.

Add the ground meat to the pot. Cook, breaking it up with a spoon, until browned all over.

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated.

Add the blended tomatoes, salt, pepper, parmesan rind (if using), and fresh basil leaves. Stir everything together.

Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 2 hours, stirring occasionally. Alternatively, you can place the covered pot in a 300°F (150°C) oven to simmer.

When the sauce is nearly done, bring a large pot of salted water to a boil. Cook the fresh pappardelle for 2-3 minutes, or until al dente.

Using a spider strainer or tongs, transfer the cooked pasta directly from the water into the pot with the meat sauce. The starchy pasta water will help the sauce cling to the noodles.

Toss the pasta and sauce together until the noodles are well-coated. Serve immediately, topped with freshly grated parmesan cheese.