Beef Ragù Pappardelle

Step 1

Dice pancetta, onion, carrot, and celery into small, uniform pieces. Mince garlic. Crush tomatoes by hand or pulse briefly.

Step 2

Heat olive oil in a large heavy-bottomed pot over medium heat. Add pancetta and cook until fat renders, about 4 minutes.

Step 3

Add onion, carrot, and celery (soffritto). Cook until softened, about 8 minutes, stirring occasionally.

Step 4

Add garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes.

Step 5

Increase heat to medium-high. Add ground beef, breaking it apart with a spoon, and cook until browned, about 10 minutes. Drain excess fat if needed.

Step 6

Deglaze the pot with white wine, scraping up browned bits. Simmer until wine reduces by half, about 5 minutes.

Step 7

Add crushed tomatoes, beef broth, bay leaf, salt, and pepper. Bring to a simmer.

Step 8

Reduce heat to low and simmer uncovered for 2.5 to 3 hours, stirring occasionally. The ragù should reduce and thicken significantly.

Step 9

Stir in milk and simmer for another 10 minutes. Taste and adjust seasoning. Remove bay leaf.

Step 10

Bring a large pot of salted water to a boil. Cook pappardelle until al dente, about 3-4 minutes for fresh pasta or 8-10 for dried.

Step 11

Drain pasta, reserving 1 cup pasta water. Toss pasta with ragù, adding pasta water as needed to achieve a silky consistency.

Step 12

Divide among bowls and serve immediately.