Step 1: Prepare the Vegetables : Heat olive oil and butter in a large skillet or heavy-bottomed pot over medium heat. Add diced onion, carrot, and celery. Sauté for 5–7 minutes until vegetables are softened. Add minced garlic and sauté for 30 seconds until fragrant.

Step 2: Brown the Meat : Add ground beef and pork to the pot.

Cook, breaking up the meat with a spoon, until browned and fully cooked (about 6–8 minutes). Drain excess fat if necessary.

Step 3: Deglaze with Milk and Wine : Pour in the milk and simmer for 5–7 minutes until slightly reduced. Add wine and continue to simmer for another 5 minutes to allow alcohol to evaporate and flavors to meld.

Step 4: Add Tomatoes and Simmer : Stir in crushed tomatoes, dried oregano, dried basil, salt, black pepper, and nutmeg (if using). Reduce heat to low and simmer gently for 45–50 minutes, stirring occasionally, until sauce is thickened and flavors are well blended.

Step 5: Cook the Pappardelle : While the sauce simmers, bring a large pot of salted water to a boil. Cook pappardelle according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water to loosen the sauce if needed.

Step 6: Combine Pasta and Sauce : Toss the cooked pappardelle with a portion of the Bolognese sauce. Add a splash of reserved pasta water if the sauce is too thick.

Step 7: Serve : Plate the pasta and spoon additional Bolognese sauce on top. Garnish with chopped fresh basil and grated Parmesan cheese. Serve immediately with crusty bread or a light salad.