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1
In a large enameled cast-iron casserole, heat the olive oil until shimmering.
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2
Add the veal and pork and cook over moderately high heat, stirring occasionally, until most of the liquid has evaporated and the meat is nearly cooked through, 6 to 8 minutes.
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3
Add the wine and cook over moderate heat, scraping up any browned bits from the bottom of the casserole, until evaporated, about 3 minutes.
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4
Add the half-and-half and chicken stock to the casserole, then stir in the thyme, rosemary, sage, bay leaf, garlic, pink pepper, crushed red pepper, nutmeg and a generous pinch each of salt and black pepper.
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5
Bring just to a simmer.
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6
Cover and cook over moderately low heat, stirring occasionally, until the sauce has thickened slightly and the meat is very tender, about 2 hours.
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7
Meanwhile, in a medium skillet, cook the bacon over moderate heat, stirring, until the fat has rendered, about 5 minutes.
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8
Add the onion, mushrooms and celery root and cook, stirring, until the soffritto has softened, about 7 minutes.
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9
Stir the soffritto into the Bolognese sauce, cover partially and cook over moderately low heat, stirring occasionally, until the sauce has reduced just slightly, about 25 minutes longer.
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10
Discard the thyme, rosemary and bay leaf.
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11
Season the Bolognese sauce with salt and black pepper and keep warm over very low heat.
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12
In a large pot of salted boiling water, cook the pappardelle until al dente.
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13
Drain, reserving 1/4 cup of the cooking water.
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14
Add the pasta and cooking water to the Bolognese sauce and toss over moderate heat until the pasta is well coated, about 2 minutes.
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15
Transfer the pasta to a large, shallow bowl and serve right away, passing Parmigiano-Reggiano at the table.
