In a large mixing bowl, combine flour and salt, creating a well in the center. Crack in the eggs and, using a fork, gradually incorporate the flour until a rough dough forms. Knead the mixture on a floured surface for about 8–10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

In a heavy-bottomed pot, heat olive oil over medium heat. Add finely chopped onion, celery, and carrots, sautéing for 5–7 minutes until softened and fragrant. Stir in diced pancetta and cook for an additional 5 minutes until it crisps up.

Next, add the ground beef to the pot, breaking it apart with a wooden spoon. Cook for about 10 minutes, until it is browned and no longer pink. Incorporate minced garlic, allowing it to sauté for 1–2 minutes until fragrant.

Stir in the tomato paste and crushed tomatoes, mixing well to coat the meat and vegetables. Pour in the red wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.

Reduce heat to low and pour in the milk, stirring to combine. Cover the pot and let the sauce simmer gently for 1–1.5 hours, stirring occasionally.

While the sauce simmers, take your rested pasta dough and roll it out into thin sheets using a pasta machine or a rolling pin. Cut the sheets into wide strips, about 1 inch in width, to create your pappardelle. Dust the noodles with flour to prevent sticking.

In a large pot, bring salted water to a boil. Add the fresh pappardelle and cook for about 3–4 minutes until al dente.

Drain the pappardelle and add it directly to the pot of Bolognese sauce. Toss gently for about a minute to ensure the noodles are completely coated in the rich sauce. Plate the dish, garnishing with freshly chopped basil and parsley, and if desired, a sprinkle of Parmesan cheese on top.