1-First, gently cook the 300 grams of pancetta in 4 tablespoons of olive oil over low heat until the fat renders out, about 5 minutes. This step builds a flavorful base without overwhelming the dish.

2-Next, add the finely minced vegetables 2 small to medium carrots, 1 celery stalk, and 1 onion and cook them gently without browning, stirring for another 5-7 minutes to release their natural sweetness.

3-Increase the heat slightly, then add the 800 grams of coarsely ground beef along with half a tablespoon of salt, and cook for about 10 minutes while stirring to break it up and brown it evenly. For a link to another hearty Italian-inspired recipe, check out our mushroom lasagna for ideas on layering flavors. Once the meat is browned, pour in the 250 milliliters of red wine to deglaze the pan, letting it evaporate for 3-4 minutes to enhance the depth.

4-Building and Simmering the Sauce: Stir in the 2 tablespoons of double concentrated tomato paste and 400 grams of diced tomatoes or tomato purée, cooking briefly for 2-3 minutes to blend the flavors. Add the 300 milliliters of beef or vegetable stock, cover the pan, and simmer on low heat for about an hour. At this point, mix in the 125 milliliters of whole milk to soften any acidity and create a creamy texture, then continue simmering, covered, for a total of 2.5 to 3 hours. Stir occasionally and adjust salt as needed for the best taste.

5-Near the end of cooking, boil salted water and cook 1 kilogram of fresh pappardelle pasta for just 2-3 minutes until al dente. Combine the pasta with the ragu in the pan for the final minute to coat it evenly. Serve on warmed plates and top with 80 grams of grated pecorino romano cheese for that authentic finish.