Pappardelle Bolognese

Render pancetta: Heat a large Dutch oven over medium heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pancetta is lightly golden, about 7-8 minutes. If the pancetta is very lean and little fat has rendered, add the olive oil before proceeding with the veggies.

Cook veg: Add the onions, carrots, celery, and mushrooms. Cook until soft, about 6-7 minutes, stirring occasionally. Add the garlic and stir for about another minute.

Add meats: Add in the ground beef and ground pork. Cook until no longer pink, drain any excess grease if desired.

Season: Season with salt, pepper, chili flakes (if using) and a pinch of nutmeg.

Tomato paste & wine: Add the tomato paste and stir to coat the veggies and meat, stir frequently for ~2-3 minutes to deepen the flavor. Then add the wine. Scrape up any browned bits from the bottom of the pot. Simmer until the wine has mostly evaporated, about 3-4 minutes.

Simmer: Add the crushed tomatoes, beef broth and bay leaves and stir. (You can add in a parmesan rind if you have it). Bring to a boil, then reduce to a simmer, with the lid off, for at least 1 hour. Stir occasionally.

Add final ingredients: Add in the heavy cream and parsley, add more salt and pepper to taste, and simmer for 30 more minutes.

Serve: Remove and discard the bay leaves and parmesan rind. Serve over cooked pappardelle pasta. Garnish with parmesan and enjoy!