In a large bowl, combine flour and salt. Create a well in the center and add the eggs and black pepper. Gradually mix the flour into the eggs using a fork until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Ragout

In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until translucent. Add ground veal, beef, and pork; cook until browned. Pour in red wine and simmer until reduced by half. Add San Marzano tomatoes, breaking them up with a spoon. Season with salt and black pepper. Let it simmer for 30 minutes, stirring occasionally.

Roll Out the Dough

After the dough has rested, divide it into 4 pieces. Roll each piece out using a pasta machine or a rolling pin to a thickness of about 1/8 inch. Cut into 1-inch wide strips to make pappardelle.

Cook the Pappardelle

Bring a large pot of salted water to a boil. Add the pappardelle and cook for 2-4 minutes until al dente. Drain and reserve some pasta water.

Combine and Serve

Toss the cooked pappardelle in the ragout, adding a bit of reserved pasta water if needed for consistency. Serve with grated Parmigiano-Reggiano and fresh basil leaves.