1-First Step: Prepare all ingredients by finely mincing the carrot, celery, and onion, and cutting the pancetta into thin strips for streamlined cooking.

2-Second Step: Heat olive oil in a heavy pot over medium heat, add the pancetta, and render the fat to start building flavor.

3-Third Step: Add the minced vegetables and cook gently on low to medium heat without browning them for a delicate base.

4-Fourth Step: Increase heat to medium-high, add ground beef and salt, and stir for about 10 minutes until sizzling.

5-Fifth Step: Pour in the red wine and let it evaporate, scraping the pan bottom to incorporate all the flavors.

6-Sixth Step: Stir in the tomato paste and diced tomatoes, cooking for one minute to blend.

7-Seventh Step: Add the stock, stir well, cover, and simmer on low for one hour to let everything meld.

8-Eighth Step: Add the milk, stir, cover again, and continue simmering for a total of 2.5 to 3 hours, stirring occasionally and avoiding browning the vegetables.

9-Final Step: Adjust salt to taste, then cook fresh pappardelle pasta in well-salted boiling water. Remove the pasta with tongs when nearly done and mix directly into the ragù. Serve immediately, topped with grated pecorino romano cheese, and consider preheating plates at 80°C for 10 minutes to keep it warm.