Ingredients

serves 4 to 6

　　2 tablespoons EVOO (extra-virgin olive oil)

　　1/4 pound pancetta, cut into small dice or ground

　　1 pound ground sirloin

　　1 pound ground pork

　　1 onion, cut into small dice

　　3 to 4 garlic cloves, minced or grated

　　1 carrot, cut into small dice

　　2 celery stalks, cut into small dice

　　Salt and pepper

　　1/4 teaspoon freshy grated nutmeg, or to taste

　　2 bay leaves

　　1 tablespoon fresh thyme leaves, a couple of sprigs, chopped

　　1 teaspoon dried marjoram or oregano, 1/3 palmful

　　1/2 teaspoon crushed red pepper flakes

　　1/4 cup tomato paste

　　2 cups red wine

　　3 cups beef stock

　　1 pound pappardelle or fettuccine pasta

　　1 cup whole milk or half-and-half

　　1 cup grated Parmigiano-Reggiano cheese, plus more to pass at the table

　　1/2 cup chopped fresh flat-leaf parsley, a couple handfuls

　　

Step 1

In a large pot, heat the EVOO over medium-high heat, then add the pancetta and cook, stirring occasionally, until it is browned and the fat is rendered, 3 to 4 minutes. Add the sirloin and pork to the pot and brown for 8 to 10 minutes, stirring occasionally to break up the lumps. Add the onions, garlic, carrot, and celery and cook, stirring, until the vegetables are softened, 6 to 7 minutes.

　　

Step 2

Add salt and pepper and the nutmeg, bay leaves, thyme, marjoram or oregano, and red pepper flakes. Add the tomato paste and stir for a minute or so, then add the wine and scrape up all the drippings. Reduce the wine by half for 2 to 3 minutes, then stir in the stock and bring to a boil. Reduce the heat to a simmer and thicken the sauce for 1 to 1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pot.

　　

Step 3

When you’re ready to serve, bring a large pot of water to a boil, salt the water, and cook the pasta to al dente.

　　

Step 4

Add the milk to the sauce and simmer for a couple minutes to heat through. Discard the bay leaves and adjust the seasonings to taste. Turn off the heat.

　　

Step 5

Once the pasta is done, reserve about a cup of pasta water before draining. Drain the pasta and toss it back into the pot it was cooked in along with the reserved water, about a cup of grated cheese, and a couple handfuls of chopped parsley. Add half the pasta sauce and toss well to coat.

　　

Step 6

Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.

　　Rachael Ray's Look + Cook