Rustic Elk Bolognese with Fresh Pappardelle

For the fresh pappardelle: On a clean work surface, create a mound with 2 cups of all-purpose flour. Make a well in the center.

Crack 3 large eggs into the well and add 1/2 teaspoon of salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.

Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes at room temperature.

While the pasta dough rests, prepare the bolognese. Finely dice 1 medium carrot, 1 stalk of celery, and 1 medium yellow onion (creating a soffritto).

Mince 3 cloves of garlic and dice 4 ounces of pancetta into small cubes.

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat. Add the pancetta and cook for 3-4 minutes until it begins to render its fat.

Add the diced vegetables (soffritto) to the pot and cook for 5-7 minutes until softened but not browned. Add the minced garlic and cook for another 30 seconds until fragrant.

Increase heat to medium-high and add 1 pound of ground elk. Break it apart with a wooden spoon and cook until browned, about 5-6 minutes.

Add 2 tablespoons of tomato paste and cook, stirring constantly, for 2 minutes to caramelize it slightly.

Pour in 1 cup of dry red wine, scraping the bottom of the pot to release any browned bits. Simmer until the wine has reduced by half, about 3-4 minutes.

Add 28 ounces of crushed tomatoes, 1 bay leaf, 2 sprigs of fresh thyme, and 1 sprig of rosemary. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

Reduce heat to low, cover partially, and simmer for 45 minutes, stirring occasionally.

While the sauce simmers, roll out the pasta dough. Divide into 4 pieces and work with one piece at a time, keeping the others covered.

Roll each piece through a pasta machine, starting at the widest setting and gradually reducing to the second-to-last setting. Alternatively, roll by hand with a rolling pin until about 1/16 inch thick.

Lightly dust the rolled pasta sheets with flour, fold them loosely, and cut into 1-inch wide strips to create pappardelle. Unfold the strips and toss with a little flour to prevent sticking. Set aside on a floured surface.

After the sauce has simmered for 45 minutes, remove the bay leaf and herb sprigs. Stir in 1/4 cup of whole milk and 1/8 teaspoon of nutmeg. Continue to simmer uncovered for 10 more minutes until slightly thickened.

Bring a large pot of salted water to a boil. Cook the fresh pappardelle for 2-3 minutes until al dente.

Reserve 1/2 cup of pasta water, then drain the pasta. Add the pasta directly to the sauce along with a splash of the reserved pasta water.

Gently toss to coat the pasta with the sauce. If needed, add more pasta water to reach desired consistency.

Serve immediately, garnished with grated Parmigiano-Reggiano cheese and chopped fresh parsley.