1. Prepare the Sofrito

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion, carrot, and celery (a mix known as soffritto), and cook for about 7-10 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

2. Cook the Meat

Add the pancetta to the pot and let it render its fat. Then, add the ground beef and veal (or pork), breaking it up with a wooden spoon. Cook until browned, about 10 minutes. Season with salt and black pepper.

3. Deglaze with Wine and Milk

Pour in the white wine and let it simmer until mostly evaporated, about 5 minutes. Then, stir in the milk and allow it to cook down. This step helps tenderize the meat and develop deeper flavors.

4. Add Tomatoes and Simmer

Stir in the tomato paste, crushed tomatoes, beef broth, bay leaf, and oregano. Lower the heat to a gentle simmer and cook for at least 2½ to 3 hours, stirring occasionally. If the sauce thickens too much, add a bit of broth or water.

5. Cook the Pappardelle

About 15 minutes before the sauce is done, bring a large pot of salted water to a rolling boil. Add the pappardelle and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

6. Combine and Serve

Remove the bay leaf from the sauce. If using, stir in the heavy cream for extra richness. Toss the cooked pappardelle with the sauce, adding a little reserved pasta water if needed to coat the noodles. Serve hot with freshly grated Parmesan and fresh herbs.