1-Cook the finely diced yellow onion in 2 tablespoons of olive oil over medium heat until softened, about 3 to 4 minutes.

2-Add 4 crushed garlic cloves, 1 finely diced carrot, and 1 finely diced rib of celery, and cook until softened, about 5 minutes.

3-Add 1 pound of lean ground beef and ½ pound of lean ground pork, breaking it up until no pink remains. Drain off any fat.

4-Add 1 ¼ cups of red wine or beef broth; simmer uncovered until evaporated, about 10 minutes.

5-Add 1 cup of whole milk and simmer uncovered until evaporated, about 8 minutes.

6-Stir in 1 can of whole tomatoes with juices (28 ounces), 4 tablespoons of tomato paste, 1 teaspoon of Italian seasoning, and 1 bay leaf. Break the tomatoes up with a spoon. Cover and simmer for 30 minutes or until thickened. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper to taste.

7-Cook the pappardelle or long pasta according to package directions, reserving 1 ½ cups of pasta water. Drain the pasta well.

8-Toss the pasta with the sauce, adding reserved pasta water to thin if needed.

9-Serve hot topped with parmesan cheese.