Pappardelle Bolognese

foodandwine.com

Juniper

1 tablespoon olive oil

4 ounces pancetta (about ¾ cup) , finely chopped

9 medium-size fresh sage leaves, divided

1 cup cremini mushrooms (from 1 [8-ounce] package), finely chopped

1 cup yellow onion (from 1 small [7-ounce] onion), finely chopped

½ cup carrot (from 1 medium [3-ounce] carrot), finely chopped

¼ cup celery (from 1 medium [1 ½-ounce] celery stalk), finely chopped

3 garlic cloves, minced (about 2 teaspoons)

2 fresh bay leaves

1 teaspoon chopped fresh rosemary

½ teaspoon chopped fresh thyme

1 pound 85/15 lean ground beef

1 pound ground veal

2 cups dry white wine

2 cups lower-sodium chicken broth or beef broth

½ cup heavy whipping cream

1 teaspoon kosher salt, plus more to taste

½ teaspoon black pepper, plus more to taste

¼ teaspoon ground nutmeg

1 (1-pound) package pappardelle pasta

1 ounce Parmigiano-Reggiano cheese (about ¼ cup) , grated, plus more for serving

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