Ingredients:
2 tbsp butter
2 tbsp olive oil
4oz (125g) pancetta, diced
1 small onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 garlic cloves, minced
1lb (450g) ground round
one 14.5oz (411g) can chopped tomatoes
1⁄2 cup beef stock, as needed
2 tbsp tomato paste
salt and freshly ground black pepper
1⁄3 cup whole milk, heated
1lb (450g) dried pappardelle
freshly grated Parmesan, to serve

method
1 Melt the butter and the oil in a large saucepan over medium heat. Add the pancetta and cook for 2 minutes, until it gives off some fat. Add the onion, celery, carrot, and garlic and cook, stirring, 10 minutes, or until softened but not browned.

2 Stir in the ground round and cook for 10 minutes, stirring and breaking it up with a spoon, until browned. Stir in the canned tomatoes, stock, and tomato paste, and season. Bring to a boil.

3 Reduce the heat and partially cover the saucepan. Simmer, stirring occasionally and adding more stock, if needed, for 11⁄2 hours. Stir in the milk and simmer for 30 minutes more, until thick and well flavored.

4 Bring a saucepan of lightly salted water to a boil, add the pappardelle, and cook until al dente. Drain well. Transfer to a serving bowl and add the ragù.

5 Toss and serve hot, with the Parmesan.

Pappardelle with ragu recipe