Andrew Carmellini's Pappardelle With White Bolognese Recipe

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3 tablespoons extra virgin olive oil

1 pound ground veal

1/2 pound ground pork

1/2 cup dry white wine

1 1/4 cups half-and-half

1 cup chicken stock or low-sodium broth

1 thyme sprig

1 small rosemary sprig

2 sage leaves

1 bay leaf

1 small garlic clove, minced

1/4 teaspoon freshly ground pink peppercorns (optional)

pinch of crushed red pepper

pinch of freshly grated nutmeg

Kosher salt and freshly ground black pepper

1/4 cup finely chopped bacon

1 cup finely chopped onion

1/4 cup finely chopped white or cremini mushrooms

1/4 cup finely chopped peeled celery root

1/2 pound pappardelle

freshly grated Parmigiano-Reggiano cheese, for serving

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