Pappardelle Bolognese

Finely chop 4 oz pancetta, 1 medium onion, 1 medium carrot, and 1 medium celery stalk. Mince 2 cloves garlic.

In a large pot or Dutch oven, brown 1 lb ground beef over medium-high heat. Drain any excess fat.

Add the chopped pancetta, onion, carrot, and celery to the pot. Cook until softened, about 8 minutes.

Stir in the minced garlic, 1 tsp dried oregano, and 1 tsp dried basil. Cook for 1 minute more.

Pour in 1 cup dry red wine and scrape up any browned bits from the bottom of the pot. Let it reduce slightly.

Add 28 oz canned crushed tomatoes, 2 tbsp tomato paste, and 1 cup beef broth. Season with 1 tsp salt and 1/2 tsp black pepper.

Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 1/2 hours, or up to 3 hours, stirring occasionally.

Cook 1 lb pappardelle pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.

Add the cooked pasta to the pot with the Bolognese sauce. Toss to coat, adding a little pasta water if needed to reach desired consistency.

Serve immediately, garnished with 1/2 cup grated Parmesan cheese.