Homemade Papperdelle with bolognase Sauce

Pappardelle ingredients-
3 1/2 cups flour
2 tbsp. olive oil
4 eggs
1/2 tsp salt

1. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the egg, salt and olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
2. The dough will come together when half of the flour is incorporated. At this point, start kneading the dough with both hands, using the palms of your hands.
3. Once there is a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky.
4. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
5. Roll or shape as desired.  I roll very  thin on a flourewd piece of wax paper. Them I roll up like a jelly roll and slice into rings, about 1 1/2 inches wide and unravel. Lay on floured towels to let "dry" a little but not completely. If you are not uising right away, coover with a layer of wax paper and then a damp tea towel so they dont dry out too much.

Bolognase Sauce:

        2 Tablespoons extra-virgin olive oil

1. 1 medium carrot, finely chopped
2. 1 small celery rib, finely chopped
3. 1 small onion, finely chopped
4. 1/2 pound ground beef, 1/2 pound ground pork
5. Salt and freshly ground pepper
6. 2 garlic cloves, minced
7. 1 bay leaf
8. handful fresh chopped basil
9. 1 teaspoon dried oregano
10. Pinch of freshly grated nutmeg
11. One 28-ounce can whole san marzana tomatoes,  chopped, juice reserved
12. 1 tablespoon tomato paste
13. 1/2 cup dry red wine

Heat the olive oil in a large skillet. Add the carrot, celery and onion and cook over low heat, stirring until softened, about 10 minutes. Add the meat, season with salt and pepper and cook over moderate heat, stirring, until no pink remains, about 4 minutes. Add the garlic, bay leaf, oregano and nutmeg and cook about 1 minute. Stir in the chopped tomatoes with their juice and the tomato paste and simmer, stirring occasionally, until thickened over low heat, about 10 minutes. Add the wine and basil, cover and simmer for 10 minutes longer. Season with salt and pepper.  Bring large pot of water to a rapid boil and and add a handful of salt. Add pasta gently, (you may haver to do it in 2 batches,, do not overcrowd or they will stick together). Add and boil for about 3 min, then take out a piece and try it. When cooked al dente, drain in a colander, reserve a little pasta water.  Add pasta to a large serving bowl and top with sauce and freshly grated parmiginao reggiano. If sauce has thickedn too much, add a scant few spoonfuls of the pasta water and mix to desired consistency. Top with  fresh basil.