In a large pot, heat a generous splash of olive oil over medium heat. Add 150 grams of diced pancetta or bacon and sauté for about 5 minutes until crispy and golden.

Introduce one finely chopped medium onion, one diced carrot, and one diced celery stalk to the pot. Cook for about 8-10 minutes until they soften and become fragrant.

Stir in 500 grams of ground beef, breaking it apart as it cooks. Allow it to brown for about 5-7 minutes.

Mix in 2 tablespoons of tomato paste, then pour in 1 cup of dry red wine. Let it simmer for about 2-3 minutes until the wine reduces slightly.

Add 1 cup of crushed tomatoes, 1 cup of beef stock, and 2 bay leaves to the pot. Stir everything together and bring to a gentle simmer. Cook uncovered for 1.5 to 2 hours.

Stir in 1/2 cup of whole milk during the last 15 minutes of cooking to round out acidity.

Bring a large pot of salted water to a boil. Cook 350-400 grams of dried pappardelle according to the package instructions, usually around 8-10 minutes, until al dente.

Toss the cooked pappardelle into the pot with the Bolognese sauce, gently mixing to coat the pasta.

Plate the Pappardelle Bolognese and finish with freshly grated Parmigiano-Reggiano and a sprinkle of chopped fresh parsley or basil.