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1
Pat ground beef and pork dry with paper towel.
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2
Heat olive oil in a large high-sided pan over medium heat.
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3
When oil is shimmering, add ground beef and pork, breaking up with back of a spoon.
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4
Cook until meat loses its color, 3 to 5 minutes.
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5
Remove from pan and set aside.
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6
Meanwhile, rinse celery and cut into 1/4-inch dice.
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7
Peel onion and cut into small dice.
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8
Peel carrot and cut into 1/4-inch dice.
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9
Smash garlic with flat side of a knife.
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10
Drain tomatoes and discard liquid.
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11
Add to a small bowl and crush by hand.
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12
Add celery, onion, carrot, and garlic to pan from ground beef and pork over medium heat and cook until onion is soft and translucent, about 5 minutes.
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13
Return ground beef and pork to pan and stir to combine.
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14
Add tomato paste to pan and cook until brick red, about 3 minutes.
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15
Add red wine and cook until reduced by half, about 2 minutes.
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16
Add crushed tomatoes and bay leaf and stir to combine.
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17
Cook over medium heat until sauce has thickened, at least 10 minutes, up to 45 minutes.
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18
If cooking for more than 20 minutes, reduce heat to medium low.
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19
Meanwhile, bring a large pot of water to a boil.
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20
When water is boiling, add pappardelle and a pinch of salt.
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21
Cook until al dente, about 8 minutes.
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22
Drain and set aside.
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23
Taste ragout and add salt and pepper as needed.
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24
Discard bay leaf.
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25
Add pappardelle to pan and stir to coat.
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26
Warm through, about 2 minutes.
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27
Divide evenly between 2 bowls, garnish with grated pecorino, and serve.
