Prepare the Vegetables: In a food processor, pulse the carrots, celery, and onion until finely chopped (not pureed). Set aside. Pulse the pancetta and garlic until finely chopped. Set aside separately.

Cook the Pancetta and Garlic: In a large, heavy-bottomed pot over medium heat, add the olive oil. When hot, add the pancetta and garlic mixture. Cook, stirring occasionally, until the pancetta renders and turns golden, about 4-5 minutes.

Brown the Soffritto: Add the carrot, celery, and onion mixture to the pot. Season with 1 tsp of salt and stir. Cook for 15-20 minutes, stirring occasionally, until the vegetables are deeply browned and fragrant.

Brown the Meat: Season the ground beef and pork with salt and add to the pot. Let cook undisturbed for 2-3 minutes, then flip to brown on the other side. Break up the meat with a spoon and cook until fully browned, about 8-10 minutes. Stir in the tomato paste, cooking for 2-3 minutes to deepen the flavor.

Deglaze with Wine: Increase the heat to medium-high and add the red wine. Stir constantly, scraping up any browned bits from the bottom of the pot. Cook until the wine is mostly absorbed, about 4-5 minutes.

Add Aromatics: Bundle rosemary, thyme, and bay leaves with kitchen twine (or chop finely) and add to the pot along with the Parmesan rind. Stir in the crushed tomatoes and broth, bringing to a gentle simmer.

Simmer: Reduce heat to medium-low and let the sauce simmer for 90 minutes, stirring occasionally. Add additional broth if it reduces too quickly.

Finish with Cream and Parmesan: Stir in the heavy cream and grated Parmesan. Season with salt and pepper to taste.

To Serve:

Cook the Pappardelle: Bring a large pot of salted water to a boil. Add pappardelle and cook until al dente. Reserve 1 cup of pasta water and drain.

Combine: Add the pasta directly to the Bolognese, tossing to coat. Add pasta water, if needed, to reach desired consistency.

Serve: Plate and garnish with extra Parmesan, fresh basil, or parsley, if desired.