1 1/2lbs.ground meat (beef, pork, turkey, chicken or a mixture)
1 1/2cupswhole milk
1 1/2cupsdry white or red wine
1can (29 oz.)whole tomatoes with juice
salt and pepper to taste
Put the flour in a food processor fitted with the steel knife blade. Turn on the processor. Add the eggs, then the oil. When the mixture forms a ball, continue processing for about 30 seconds to knead the dough. If too wet, add flour. If too dry, add water.
Turn the dough out on a counter dusted with flour. Bring the dough together into a ball and then flatten. Wrap with plastic wrap. Let it rest for 30 minutes or refrigerate to use later in the day or the next day.
Divide the rested dough into two or three equal pieces. Flour the work surface. If using a rolling pin, roll each piece of dough in long sheets until it is about the thickness of a nickel. If using a pasta machine, get somewhere between No. 4 and No. 6.
Using a knife, pastry wheel or pizza wheel, cut each sheet of dough into 1-inch-wide strips. Place the prepared pappardelle on a lightly floured cookie sheet and cover with a towel until all the sheets are cut into strips. Let the pappardelle rest for about 30 minutes.
Bring a pot of water to a boil. Make sure the Bolognese sauce is heated and ready to serve. Add about 1 tsp. salt to the boiling water and drop the pasta into the water. Cook for 3 to 4 minutes. Drain and toss with a little sauce to coat it all lightly. Garnish with chopped basil or parsley.
Melt butter in heavy Dutch oven and add minced vegetables. Cook four or five minutes or until tender. Add meat, breaking it into small pieces. Add milk. Reduce heat to simmer and cook until most of the liquid is absorbed, 30-40 minutes.
Add tomato paste and stir into mixture to combine evenly. Add canned tomatoes and stir to combine. Break the whole tomatoes with a spoon to allow the juice to escape and the pieces to break up further in the cooking process.
Add salt and pepper to taste. Cook until slightly thickened, about 40 minutes.