In a large bowl, combine flour and a pinch of salt. Make a well in the center and add eggs. Gradually mix the flour into the eggs 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.

Roll out the Dough

After the dough has rested, divide it into four pieces. Roll each piece out to about 1/8 inch thickness using a pasta machine or rolling pin. Cut into 1-inch wide strips to form pappardelle. Dust with flour to prevent sticking.

Prepare the Bolognese Sauce

In a large skillet, heat olive oil over medium heat. Add onions, carrots, and celery, sautéing until soft (about 5-7 minutes). Add garlic and cook for another minute.

Brown the Meats

Add ground beef and pork to the skillet. Cook until browned, breaking it apart with a spoon (about 8-10 minutes). Stir in tomato paste and cook for 2 minutes.

Add Tomatoes and Wine

Pour in the crushed tomatoes and red wine. Stir to combine, then season with salt and black pepper. Bring to a simmer, reduce heat, and cook for 30-40 minutes, stirring occasionally.

Cook the Pappardelle

In a large pot of salted boiling water, cook the pappardelle for 3-4 minutes until al dente. Drain and reserve some pasta water.

Combine and Serve

Toss the cooked pappardelle with the Bolognese sauce, adding a splash of reserved pasta water if needed. Serve with grated Parmesan cheese and chopped basil on top.