Heat the oil in a large pot or Dutch oven over medium heat.
2 Tbsp. olive oil
Add the onions, carrots ,celery, and mushrooms. Cook until soft, about 6-7 minutes, stirring occasionally. Add the garlic and stir for about another minute.
1 medium yellow onion, finely diced, 2 large carrots, grated or finely diced, 3 ribs celery, finely diced, 8 oz. white mushrooms, grated or finely diced, 3 cloves garlic, minced
Add in the ground beef, ground pork and pancetta. Cook until no longer pink, drain any excess grease.
1 lb. ground beef, 1 lb. ground pork, 4 oz. pancetta, diced
Season with salt, pepper, chili flakes (if using) and a pinch of nutmeg.
1 tsp. kosher salt, plus more to taste, 1/4 tsp. black pepper, pinch of chili flakes, freshly grated nutmeg
Add the tomato paste and stir to coat the veggies and meat. Then add the wine and cook for 1-2 minutes.
6 oz. tomato paste, 1/2 cup white wine or red wine
Add in the crushed tomatoes, beef broth and bay leaves and stir. Bring to a boil, then reduce to a simmer, with the lid off, for 1 hour. Stir occasionally.
1, 28 oz. can crushed tomatoes, 1 cup beef broth, 2 bay leaves
Add in the heavy cream and parsley, add more salt and pepper to taste, and simmer for 30 more minutes.
1/4 cup heavy cream, 1/4 cup fresh flat leaf parsley, chopped
Remove and discard the bay leaves. Serve over cooked pappardelle pasta. Garnish with parmesan and enjoy!
1 lb. pappardelle pasta, cooked, parmesan cheese, for serving