INGREDIENTS
2 tbsp
olive oil
1
large onion
2
celery stalks
2
medium carrots
8 oz
ground beef
8 oz
ground pork
4 oz
pancetta
1/2 tsp
salt
black pepper
1 cup
whole milk
1/8 tsp
nutmeg
1
& 1/2 cup dry red wine
2 cups
beef stock
1/2 cup
plus 2 tbsp tomato paste
1 lb
pappardelle
Parmigiano-Reggiano