Creating Ragù alla Bolognese with Pappardelle is straightforward when following these steps:

1. Heat the Pan: In a large skillet, heat the olive oil and butter over medium heat until melted and bubbly.
2. Sauté Vegetables: Add chopped onion, carrot, and celery. Sauté for about 5-7 minutes or until softened and fragrant.
3. Add Garlic: Stir in the minced garlic and cook for another minute until aromatic.
4. Brown the Meat: Increase the heat to high and add the ground beef and ground pork. Cook until browned, breaking it up with a spoon.
5. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pan to release any browned bits. Simmer until the wine has mostly evaporated.
6. Add Tomatoes: Stir in the crushed tomatoes and tomato paste. Season with salt and pepper to taste.
7. Simmer the Sauce: Lower the heat and let the sauce simmer for about 1.5 hours, stirring occasionally to prevent sticking.
8. Incorporate Milk: Gradually add the milk, stirring until fully combined. Let it cook for another 30 minutes, allowing the sauce to thicken.
9. Cook the Pasta: In a large pot of salted boiling water, cook the pappardelle according to the package instructions until al dente. Drain and set aside.
10. Combine: Toss the cooked pappardelle with the sauce until well coated.