Pappardelle with Red Wine and Meat Ragù

Ingredients

• 1 pound pappardelle
• 1 ounce dried porcini mushrooms
• 1 cup boiling water
• ¼ cup extra-virgin olive oil
• 2 ounces thinly sliced pancetta (finely chopped)
• 2 medium celery ribs (finely chopped)
• 1 medium carrot (very finely chopped)
• 1 small onion (finely chopped)
• 3 thyme sprigs
• 1 pound ground beef
• 1 pound ground turkey
• Salt and freshly ground pepper
• 1 cup dry red wine
• 2 cups tomato puree
• 1 tablespoon unsalted butter
• ¼ cup freshly grated Parmesan cheese (plus more for serving)

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