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1
Melt the butter and the oil in a large saucepan over medium heat.
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2
Add the pancetta and cook 2 minutes, until it gives off some fat.
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3
Add the onion, celery, carrot, and garlic and cook, stirring, 10 minutes, or until softened but not browned.
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4
Stir in the ground round and cook 10 minutes, stirring and breaking it up with a spoon, until browned.
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5
Stir in the tomatoes and their juices, stock, and tomato paste, and season.
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6
Bring to a boil.
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7
Reduce the heat and partially cover the saucepan.
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8
Simmer, stirring occasionally and adding more stock, if needed, for 1 1/2 hours.
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9
Stir in the milk and simmer for 30 minutes more, until thick and well flavored.
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10
Bring a saucepan of lightly salted water to a boil, add the pappardelle, and cook until al dente.
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11
Drain well.
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12
Transfer to a serving bowl and add the ragu.
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13
Toss and serve hot, with the Parmesan.
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14
Variation:
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15
Pappardelle alla Bolognese: For a richer sauce, substitute 7 oz (200g) ground round, 7oz (200g) ground pork, and 4 oz (115g) chopped chicken livers for the ground round.
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16
Add 1/4 cup red wine to the browned meats and boil until most of the wine has evaporated.
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17
Replace the milk with 1/3 cup heavy cream.
