In a large pan saute add the EV olive oil, the bay leaves and the onion. Saute the onion and once it has become translucent, add the celery and the carrot. Let them cook for about 4 mins. add salt as desired.
Add the meats and brake them with a wooden spoon. Let the meat saute until it all browns.
Add the nutmeg.
Add the tomato paste and 1 cup of water. Mix well, lower the flame to low and let it cook for 30 mins. If the sauce gets dry add some hot water or pasta water.
Cook the Pappardelle in salted water and once they are Al Dente, drain them and mix with the Bolognese Sauce.