Finely chop the onion, carrots, and celery to create a smooth soffritto base.

Heat a large enameled cast iron pot over medium heat, then add a mix of olive oil and salted butter, allowing it to melt and combine.

Add the diced pancetta to the pot and sauté for 3-5 minutes until it turns golden brown.

Stir in your prepared soffritto, seasoning it with a pinch of salt. Cook for 3-4 minutes.

Introduce the ground pork and beef to the pot and cook for about 6-8 minutes.

Pour in the dry white or red wine and let it cook for about 3-4 minutes.

Mix in the San Marzano plum tomatoes with their juices, along with beef or chicken stock, Parmigiano Reggiano cheese rind, salt, black pepper, and a pinch of nutmeg.

Cover the pot and let the sauce simmer for 4-5 hours.

In the final 30-60 minutes of simmering, stir in the whole milk.

Bring a large pot of salted water to a boil, then add the dried pappardelle pasta.

Toss the cooked pappardelle with the bolognese sauce, adding a splash of reserved pasta water as needed.