Preheat the oven to 350°F.

Spread the tomato halves evenly across a large baking sheet. Toss the garlic cloves among the tomatoes. Lightly sprinkle with salt. Bake for one and a half hours (90 minutes).

While the tomatoes bake, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onions, celery, and carrots and cook, stirring often, until just starting to soften ~ about 5 minutes. Add the ground beef and pork, cooking until cooked through, breaking up with a wooden spoon (NOTE: it’s okay if there is some pink left in the meat ~ we’re looking to cook off the rawness and release the juices).

If desired, drain off the excess fat (I used a 3% fat ground beef and chose to leave the fat accumulated for extra flavor). Otherwise, add the beef broth, diced tomatoes, tomato paste, balsamic vinegar, bay leaves, dried oregano, dried basil, and nutmeg. Stir to thoroughly combine. Reduce the heat to low and let simmer while the tomatoes finish cooking in the oven.

When the tomatoes are done roasting, carefully scoop the tomatoes and garlic into a blender or food processor. Process until smooth. Add to the saucepan. Add the almond milk and Greek yogurt and stir to combine. Season to taste with salt and pepper. Let simmer for an additional 30 minutes or longer (the longer a tomato sauce simmers, the more the flavors blossom and meld together). Remove the bay leaves.

Prepare the pappardelle according to the package. Return the pasta to the pot and dish over some of the bolognese sauce. Toss to combine. Divide among plates and top with additional sauce, freshly chopped basil, oregano, and thyme, and freshly grated Parmesan.

Mangia!