Melt butter in a large pot or dutch oven over medium-high heat. Add carrot, onion, celery, garlic, tomato paste, and 1 teaspoon salt.
¼ cup unsalted butter, 1 medium onion, 2 large carrots, 2 large celery stalks, 3 cloves garlic, 1 Tablespoon tomato paste, kosher salt
Saute, stirring frequently, for five minutes or so. If the onion or garlic begins to brown, reduce the heat. Add pancetta, stirring frequently, and continue to cook until the vegetables are soft.
4 ounces pancetta
Add beef and pork a third at a time. Allow most of the liquids to evaporate before adding more. Cook, stirring frequently, until meat is browned. No parts of the beef or pork should be pink, and the liquid should be evaporated.
¾ pound ground beef, ¾ pound ground pork
Deglaze the pot with white wine. Scrape up brown bits from the bottom of the pan and lower the heat. Add milk, broth, tomatoes, 1 teaspoon salt, and a crack of black pepper. Bring to a boil.
1 cup dry white wine, 2 cups whole milk, 1 cup low-sodium stock chicken, 28 ounce whole tomatoes, kosher salt, black pepper freshly ground
In the final few minutes of cook time, prepare the pappardelle pasta according to package instructions.
1 pound pappardelle pasta
Turn heat to lowest possible setting and simmer, adding bay leaves and parsley. Simmer on low, half-covered, for four hours, stirring occasionally. Once four hours is up, remove bay leaves. If the sauce has not completely thickened, increase the heat and simmer another 15 to 30 minutes without the lid.
¼ cup flat leaf parsley, 2 bay leaves