Hearty Pappardelle with Pancetta-Tomato Bolognese

1. Warm the Olive Oil and Sauté the Onion

Begin by warming the olive oil in a large pan over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté the onion, stirring occasionally, until it becomes tender and starts to brown, which should take about 5 minutes.

2. Cook the Ground Beef and Pancetta

Increase the heat to medium-high and add the ground beef and pancetta to the pan. Season with coarse kosher salt and freshly ground pepper. Sauté the mixture, breaking up the beef with a wooden spoon, until the beef is no longer pink.

3. Deglaze with White Wine

Pour in the dry white wine and bring it to a boil. Allow the wine to cook until it has almost completely evaporated, which should take about 3 minutes.

4. Simmer the Sauce

Add the can of whole tomatoes with their juice, the chicken broth, heavy cream, and freshly grated nutmeg to the pan. Reduce the heat to low and let the sauce simmer for about 30 minutes. As it simmers, break up the tomatoes with a spoon and stir occasionally.

5. Cook the Pasta

While the sauce simmers, bring a large pot of salted water to a boil. Add the dried egg pappardelle and cook until the pasta is tender, about 8 minutes. Drain the pasta and return it to the pot.

6. Combine Pasta and Sauce

Once the sauce has thickened and the pasta is cooked, pour the sauce over the pasta and toss to coat evenly. Divide the pasta among serving bowls, then sprinkle each with the minced fresh thyme and a generous amount of freshly grated Parmesan cheese. Serve immediately.