SUBSCRIBE!

• 1 1/4 lb. ground beef
• 1 1/4 lb.  Italian sausages, casings removed, crumbled in pan
• salt and freshly ground pepper, to taste
• 4 oz. (125 g) pancetta, cut into 1/2-inch dice
• 1 TB olive oil
• 1 yellow onion, finely diced
• 2 carrots, peeled and finely diced
• 1 celery stalk, finely diced
• 5 garlic cloves, minced
• 1/3 cup  tomato paste
• cup dry red wine
• 1 cup milk
• 2 jars Eden Organic Crushed Tomatoes with Onions and Garlic
• 2 bay leaves
• 1 Parmigiano-Reggiano cheese rind
• 1 lb.  pappardelle, cooked until al dente and drained
• Grated Parmigiano-Reggiano cheese for serving

In a large sauté pan over medium-high heat, add the ground beef and Italian sausage and season with salt and pepper.
Cook, stirring occasionally, until browned, about 12 minutes.
Transfer to a paper towel-lined plate.
Add the pancetta to the pan and cook, stirring occasionally, until crisp, about 7 minutes.
Transfer to a paper towel-lined plate.
Reduce the heat to medium and warm 1 Tbs. olive oil.
Add the onion, carrots and celery and cook, stirring occasionally, until soft and translucent, about 8 minutes.
Add the garlic and cook, stirring constantly, for 1 minute.
Stir in the tomato paste and cook for 2 minutes.
Add the wine and simmer until almost evaporated, about 5 minutes.
 Add the ground meats, pancetta, milk, tomatoes, bay leaves and cheese rind.
Season with salt and pepper and bring to a simmer.

Cover partially, reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens, 1 1/2 to 2 hours.
Remove and discard the bay leaves and cheese rind.

Toss the pasta with about 3 cups  of the sauce (reserve the remaining sauce for another use).
Sprinkle cheese on top. Serve immediately and pass additional cheese alongside.

Serves 4 to 6.

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