Pappardelle with ragù

Pappardelle with ragù
This meaty, slow-simmered sauce goes well with pasta ribbons, but is also
delicious served with tagliatelle or used in lasagna.

2 tbsp butter
2 tbsp olive oil
4oz (125g) pancetta, diced
1 small onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 garlic cloves, minced
1lb (450g) ground round
one 14.5oz (411g) can chopped tomatoes
1⁄2 cup beef stock, as needed
2 tbsp tomato paste
salt and freshly ground black pepper
1⁄3 cup whole milk, heated
1lb (450g) dried pappardelle
freshly grated Parmesan, to serve

Melt the butter and the oil in a large saucepan over medium heat. Add the pancetta and
cook for 2 minutes, until it gives off some fat. Add the onion, celery, carrot, and garlic and cook,
stirring, 10 minutes, or until softened but not browned.
Stir in the ground round and cook for 10 minutes, stirring and breaking it up with a spoon, until
browned. Stir in the canned tomatoes, stock, and tomato paste, and season. Bring to a boil.
Reduce the heat and partially cover the saucepan. Simmer, stirring occasionally and adding
more stock, if needed, for 11⁄2 hours. Stir in the milk and simmer for 30 minutes more, until thick
and well flavored. Bring a saucepan of lightly salted water to a boil, add the pappardelle, and cook until al dente.
Drain well. Transfer to a serving bowl and add the ragù. Toss and serve hot, with the Parmesan.